Maple Harissa Sweet Potato Wedges
Japanese sweet potatoes, cut into wedges
Place the sweet potato wedges in a large bowl and drizzle with olive oil. Season, to taste, with maple syrup and harissa (go easy, it’s spicy!) and sprinkle with kosher salt. Mix the wedges to coat and spread out on a baking sheet. Bake at 425 degrees until tender and crisped around the edges.