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Roasted Sweet Potatoes with Fried Buckwheat and Harissa

Roasted Sweet Potatoes with Fried Buckwheat and Harissa
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.


Featured in this Recipe


  • 2 to 4 sweet potatoes (about 3 lbs)
  • 1/2 cup neutral oil, for frying, plus more as needed
  • Salt to taste
  • 1/2 cup cooked or sprouted buckwheat, air-dried or blotted dry
  • Garnish, harissa
  • Garnish, freshly chopped cilantro or parsley

Preparation Instructions:

Preheat the oven to 400°F.

Cut the sweet potato into large wedges, toss with a couple glugs of neutral oil and a couple pinches of salt, and roast until caramelized and tender, 25 to 35 minutes, depending on the thickness of the potato.

In a medium frying pan, heat the neutral oil over medium-high heat until shimmering. Add the buckwheat and fry until golden brown and crunchy. Remove from the heat and add a few pinches of salt.

To serve, place the sweet potato wedges on a serving platter or plates, spoon the harissa over the top liberally (depending on your spice preference), and scatter the crisped buckwheat all over. Top with a handful of roughly chopped herbs, if desired. Serve warm or at room temperature.



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