Sweet potato fries are already a favorite, but when tossed in harissa, they move to another level. The deep, smoky heat of harissa complements the natural sweetness of the potato, producing fries that are bright, spicy and satisfying without heavy oil or grease.
This version uses store-bought harissa paste for convenience, but you can substitute your own if you prefer. Either way, the result is a vibrant, low-fat snack or side that’s simple to prepare and easy to keep on hand.
Once prepared, these fries hold well in the refrigerator, so I often make a larger batch and keep them marinating — they taste even better the next day. They work perfectly as a snack, but also pair wonderfully with burgers, grain bowls, or a spicy plant-based Buddha bowl.
The harissa gives the wedges a smoky, chili-forward kick that balances the sweet, starchy flesh of the sweet potato. Garlic powder adds a savory note without overpowering the harissa, while a simple sprinkle of salt and pepper brings everything together.
Why these fries stand out
- Vegetarian and vegan: Completely plant-based and suitable for vegan diets.
- Gluten-free and paleo-friendly: Made from whole sweet potatoes with no grains.
- Low in fat: Almost oil-free — just the harissa paste adds minimal fat (around 0.8g per serving).
- Calorie-conscious: A lighter option when you want fries without the heaviness.
- Nutritious: High in vitamin A and vitamin C thanks to the sweet potatoes.
📖 Recipe
Oil-Free Harissa Sweet Potato Wedges
2
15 minutes
25 minutes
40 minutes
These wedges deliver smoky, spicy flavor with minimal fat and a satisfying texture. Crispy at the edges and tender inside, they make an excellent snack or accompaniment to many dishes.
Ingredients
- 1 large sweet potato
- 2 tsp harissa paste
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C (390°F). Line a baking tray with greaseproof paper or a silicone liner for easy cleanup.
- Slice the sweet potato into fries or wedges; there’s no need to peel unless you prefer to. Place the cut potatoes into a resealable bag or a mixing bowl.
- Add the harissa paste, garlic powder, and a pinch of salt and pepper. Seal the bag or toss in the bowl, then shake or mix well so each wedge is evenly coated with the seasoning.
- Spread the coated wedges in a single layer on the prepared tray. Bake for 20–25 minutes, turning once halfway through, until the edges are crisp and the centers are tender.
- Serve warm with ketchup, vegan mayo, extra harissa, or your favorite dipping sauce. Enjoy immediately for best texture, or refrigerate and reheat gently.
Nutrition Information
Yield 2
Amount Per Serving
Calories 94
Carbohydrates 20.5g
Fiber 3.8g
Sugar 5.6g
Protein 1.8g
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