Glazed Berbere Sweet Potato Wedges with Cilnatro Lime Crema

Name: Glazed Berbere Sweet Potatoes with Cilantro Lime Crema
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 pound sweet potatoes, washed and cut into wedges ½” to ¾” of an inch at their widest; 2 teaspoons Harissa Olive Oil; 1 teaspoon Aged Balsamic Vinegar (see notes); 1 teaspoon Spicewalla Berbere, or homemade; ½ cup Cilantro Lime Crema, for serving

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Glazed Berbere Sweet Potato Wedges with Cilnatro Lime Crema

Tangy crema, spicy berbere, and sweet-tangy balsamic combine for a perfect balance of sweet, spicy and herbacious in this easy sweet potato recipe. You can roast or grill the sweet potatoes, or pop them in the air fryer for faster cooking.

Glazed Berbere Sweet Potatoes with Cilantro Lime Crema

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Berbere is a classic Ethiopian spice blend that packs a spicy punch thanks to paprika and cayenne, but also aromatic notes from the cinnamon, nutmeg and allspice. We use this versatile spice in a nontraditional recipe, combining it with the sweet tang of balsamic vinegar on roasted sweet potatoes. Berbere pairs great with lamb and lentils, or just sprinkled on popcorn!

Author:

Marguerite

Image of Glazed Berbere Sweet Potatoes with Cilantro Lime Crema

Ingredients

1 pound sweet potatoes, washed and cut into wedges ½” to ¾” of an inch at their widest
2 teaspoons Harissa Olive Oil
1 teaspoon Aged Balsamic Vinegar (see notes)
1 teaspoon Spicewalla Berbere, or homemade
½ cup Cilantro Lime Crema, for serving

Directions

Preheat the oven to 425º. Line a ½ sheet pan with parchment paper. In a bowl, toss together the sweet potatoes, olive oil, balsamic vinegar, and berbere. Arrange the sweet potatoes on the prepared sheet pan so that they are not touching.
Bake sweet potatoes for 12 minutes. Remove from oven and flip, then return to oven and bake an additional 10 minutes. Remove from oven and allow to cool slightly before plating on a serving platter. Drizzle with the cilantro lime crema and serve.

Recipe Note

This recipe relies on having a good quality, aged balsamic vinegar - not that watery stuff you get at the grocery store. We recommend Ritrovo's Aged Balsamic Vinegar of Modena. I'm never without a bottle of this, and it ends up on almost everything. Pizza, pasta, ice cream, you name it.

If you don't have or want to purchase an aged balsamic vinegar, you can make a glaze that will have a similar consistency and flavor by combining 2 cups balsamic vinegar from the grocery store and 1/4 cup brown sugar in a sauce pan over medium heat. Bring to a boil and simmer for 20-30 minutes until reduced by at least half and very syrupy.

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Tags: Sweet potatoe

Jun 14, 2024
Marguerite

Comments 0

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