Cava Sweet Potato Recipe (Copycat)
A copycat cava sweet potato recipe with crispy-edged, honey-caramelized cubes finished in a sweet-spicy harissa glaze.
Servings: 4 servings
Calories: 220kcal
Ingredients
For the Sweet Potatoes:
- 2 lb sweet potatoes (about 3 medium), peeled and cut into ¾-inch cubes
- 3 tablespoon olive oil
- 2 tablespoon harissa paste (mild or hot, to taste)
- 3 tablespoon honey, divided
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Finishing:
- 2 tablespoon crumbled feta (optional)
- 2 tablespoon chopped fresh parsley or mint (optional)
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Peel the sweet potatoes and cut into uniform ¾-inch cubes.
- In a large bowl, toss the cubes with olive oil, harissa paste, cinnamon, salt, and pepper until evenly coated.
- Spread the cubes in a single layer on the prepared sheet pan, leaving space between pieces. Roast for 20 minutes.
- Remove the pan, drizzle with half the honey (about 1½ tablespoons), and toss to recoat. Return to the oven and roast another 12–15 minutes, until fork-tender and caramelized at the edges.
- Remove from the oven, drizzle with the remaining honey while still hot, and sprinkle with feta and parsley. Serve warm.
Notes
- Taste your harissa before adding the full amount — brands vary significantly in heat, and it's easier to add more than to fix an overly spicy batch.
- Leftovers keep in the fridge for up to 4 days; reheat on a sheet pan at 400°F for 8–10 minutes to recrisp the edges rather than microwaving them soft.