Serving Size: 4

Ingredients

• 5 pcs Sweet Potatoes, each cut lengthwise into 8 wedges
• Harissa
• Garlicky Yogurt Sauce
• 2 bunch Scallions, sliced
• 1bunch Parsley, chopped
• Spice Mix

Spice Mix

• ½ cup Spice Tribe Wild Black Cumin Seeds (toasted and ground)
• ¼ cup Spice Tribe Oasis Coriander Seeds (toasted and ground)
• 1tbsp Spice Tribe Late Harvest Black Peppercorns (toasted and ground)
• ¼ cup Spice Tribe Pimenton De La Vera
• 2tsp Spice Tribe Maras Chile Flakes
• ¼ cup Spice Tribe Sacred Valley Pink Peruvian Salt
• - Combine all spices together and mix well, set aside.

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Directions

1. Cut sweet potatoes into wedges and soak in cold water for 30 to an hour to remove starch, set aside.
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Preheat the oven at 425°F.{"image":"

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Remove sweet potato wedges from water and drain really well.{"image":"

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In a large mixing bowl, coat sweet potato wedges with Olive oil and season with Spice Mix.{"image":"

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Place the wedges in a parchment lined baking sheet on a single layer and bake for 15 minutes, turn them and bake until golden brown outside but creamy inside, approx another 10 to 12 minutes.{"image":"

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Adjust seasoning to taste and serve.