Cook time: 1 hour 20 minutes

Serves: 4

What you Need:

• 2 large sweet potatoes
• Olive oil
• Salt
• 4tsp butter
• 1 pouch Haven’s Kitchen Zippy Chili Harissa
• 1 cup of Greek or Persian yogurt
• 1/2 bunch of parsley, chopped
• 1/2 cup of toasted pumpkin seeds

How to Make It:

1. Cook the potatoes by pricking them with a knife a few times and roasting in a preheated, 350 degree oven for one hour. Let cool for about 10 minutes while you heat up the grill
2. Cut the potatoes into wedges and toss with olive oil and a pinch of salt
3. Grill the potatoes on each side to create seat marks
4. Meanwhile, on a cooler part of the grill, melt the butter and whisk with a squeeze of Harissa
5. Remove the potatoes and drizzle with the harissa butter
6. Serve on a bed of yogurt and garnish with the parsley and pumpkin seeds