Glazed Berbere Sweet Potato Wedges with Cilnatro Lime Crema
Glazed Berbere Sweet Potatoes with Cilantro Lime Crema
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
- Prep Time
- 10 minutes
- Servings
- 4
- Category
Sides
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.