BBQ Side Dish Idea - Sweet Potato Wedges with Harissa and Feta

Easy to make and a great side dish at any BBQ or just as a change from regular potato wedges or chips.  Sweetness from the potatoes and a little heat from the harissa, finishing with a nice tang from the slightly salty feta.  Don't be scared of harissa paste it's up to you how much you use and it's not over hot.

Sweet Potato Wedges with Harissa and Feta

Come on, spice up your meal times and give these a go!  I love rose harissa and I always buy the brand Belazu.

Print Recipe

To serve 2 you will need:
Olive oil
4 Sweet potatoes - washed and dried with the skin left on
a heaped tablespoon of rose harissa paste - or to taste
sea salt and black pepper
100g feta - crumbled
flat leaf parsley - leaves only and chopped

How to do it:
Preheat your oven to 220C/425F or Gas 7
Cut each potato into nice sized wedges - not too thin and pop them into a big bowl.  Add couple of glugs of olive oil along with the harissa paste and a good pinch of sea salt and black pepper.
Mix together - messy but it has to be done and it's best using your hands as you want each piece of potato coated well.
Spread the wedges out evenly on a non-stick baking sheet or use a disposable foil tray if you want less mess.  They can be re-used and are far easier to wash up than a regular tray.
Bake in the oven for about 20 minutes before turning over and cooking for another 20 minutes - since all ovens are different I'll leave the exact time to you to make sure they are cooked till soft in the middle but not  over cooked.
Remove from the oven and crumble over the feta and sprinkle with the chopped parsley.  Serve immediately with whatever else you fancy.
Sweet Potato Wedges with Harissa and Feta


  1. Now this is my kind of late night munchies dish. Would be perfect with a glass of red no?

  2. Orange sweet potatoes are probably my favourite vegetable, it's quite scary how they get gobbled up if you roast them. Love the combo with sweetcorn on the cob too.

  3. I adore sweet potato wedges and your version looks amazing... I made a batch last year for the Good Food Channel roasted with chorizo... they were snaffled super quick!!!!!


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