Roasted Sweet Potatoes with Fried Buckwheat and Harissa
Caramelized sweet potato wedges topped with crunchy fried buckwheat, harissa, and fresh herbs. Easy, gluten free option served warm or at room temp.
This recipe is courtesy of Abra Berens, author of Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Be sure to make her recipe for harissa, which accompanies this delicious sweet potato dish.
- Roast sweet potato wedges at 400°F until caramelized, about 25 to 35 minutes, turning once for even browning.
- Fry cooked or sprouted buckwheat in a shimmering neutral oil until golden and crunchy, then salt and add just before serving.
- Spoon harissa over the potatoes and finish with chopped cilantro or parsley. Serve warm or room temperature; keep buckwheat separate if storing.
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Preparation Instructions:
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Frequently Asked Questions
Can I use raw buckwheat groats instead of cooked or sprouted buckwheat?
Raw groats are firmer and bitter if used straight. If you only have raw groats, rinse and simmer them 10 to 15 minutes until tender, drain, then dry on a towel or in a low oven before frying. Toasting raw groats dry in a pan will add flavor, but they should still be cooked or softened first for the best crunch and texture.
What oils work best for roasting and frying?
Use a neutral, high smoke point oil for both steps. Good choices are canola, sunflower, grapeseed, or refined avocado oil. Olive oil is fine for roasting if you like the flavor, but choose a neutral oil for frying so the buckwheat crisps without a strong oil taste.
How do I get the sweet potato wedges caramelized and not soggy?
Cut wedges evenly so they cook at the same rate. Roast at 400°F and avoid crowding the pan so air can circulate. Toss with a couple glugs of oil and a pinch of salt, spread in one layer, and flip once about halfway through roasting.
How long should I fry the buckwheat and how will I know it is done?
Heat the oil until it shimmers, then fry the dried buckwheat in a single layer or small batches. It usually takes 2 to 5 minutes to turn golden brown and crunchy. Remove from the pan when it is evenly browned and drain briefly on paper towels, then season with salt.
Can I make this dish ahead and how should I store leftovers?
Yes. Roast the potatoes up to 2 days ahead and refrigerate in an airtight container. Keep the fried buckwheat separate and store it at room temperature in a sealed container to preserve crunch. Reheat potatoes in a 350°F oven to restore texture and add the buckwheat just before serving.
Is this recipe gluten free?
Buckwheat is naturally gluten free, and sweet potatoes and harissa usually are too. If you have celiac or severe gluten sensitivity, use certified gluten free buckwheat because cross contamination can occur during processing. Also check store bought harissa labels for additives.
What can I substitute for harissa if I do not have it?
Use sriracha, a chili paste, romesco, or a mix of smoked paprika, chili flakes, garlic, olive oil, and lemon to mimic harissa’s heat and depth. Adjust heat to taste and spoon it over the potatoes the same way.
How many people does this recipe serve?
About 3 pounds of sweet potatoes will serve 3 to 4 people as a side or 2 people as a main with generous toppings. Adjust servings by increasing potatoes and buckwheat proportionally.
Can I use raw buckwheat groats instead of cooked or sprouted buckwheat?
Raw groats are firmer and bitter if used straight. If you only have raw groats, rinse and simmer them 10 to 15 minutes until tender, drain, then dry on a towel or in a low oven before frying. Toasting raw groats dry in a pan will add flavor, but they should still be cooked or softened first for the best crunch and texture.
What oils work best for roasting and frying?
Use a neutral, high smoke point oil for both steps. Good choices are canola, sunflower, grapeseed, or refined avocado oil. Olive oil is fine for roasting if you like the flavor, but choose a neutral oil for frying so the buckwheat crisps without a strong oil taste.
How do I get the sweet potato wedges caramelized and not soggy?
Cut wedges evenly so they cook at the same rate. Roast at 400°F and avoid crowding the pan so air can circulate. Toss with a couple glugs of oil and a pinch of salt, spread in one layer, and flip once about halfway through roasting.
How long should I fry the buckwheat and how will I know it is done?
Heat the oil until it shimmers, then fry the dried buckwheat in a single layer or small batches. It usually takes 2 to 5 minutes to turn golden brown and crunchy. Remove from the pan when it is evenly browned and drain briefly on paper towels, then season with salt.
Can I make this dish ahead and how should I store leftovers?
Yes. Roast the potatoes up to 2 days ahead and refrigerate in an airtight container. Keep the fried buckwheat separate and store it at room temperature in a sealed container to preserve crunch. Reheat potatoes in a 350°F oven to restore texture and add the buckwheat just before serving.
Is this recipe gluten free?
Buckwheat is naturally gluten free, and sweet potatoes and harissa usually are too. If you have celiac or severe gluten sensitivity, use certified gluten free buckwheat because cross contamination can occur during processing. Also check store bought harissa labels for additives.
What can I substitute for harissa if I do not have it?
Use sriracha, a chili paste, romesco, or a mix of smoked paprika, chili flakes, garlic, olive oil, and lemon to mimic harissa’s heat and depth. Adjust heat to taste and spoon it over the potatoes the same way.
How many people does this recipe serve?
About 3 pounds of sweet potatoes will serve 3 to 4 people as a side or 2 people as a main with generous toppings. Adjust servings by increasing potatoes and buckwheat proportionally.
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