Caramelized Sweet Potatoes Recipe

1. Preheat the oven to 220 ºC (425°F).
2. Halve the sweet potatoes lengthwise and place them on a rimmed baking sheet. Drizzle the neutral oil all over and season with kosher salt. Give the sweet potatoes a toss until coated in the oil, then flip them so the cut side is facing down.
3. Roast the sweet potatoes until you can almost see a sticky ring around the edges, 25 to 30 minutes. It may take longer if your sweet potatoes are on the thick side.
4. Using a Microplane, finely grate the zest of the lemon half into a bowl and then squeeze the juice from it, catching any seeds with your other hand. Add the yogurt, season with kosher salt, and stir. If the yogurt you're using is on the thick side, stir in the water to reach your desired consistency.
5. When the sweet potatoes are almost done, put the hazelnuts and butter in a small skillet and place it over medium-low heat. Cook, stirring frequently, until the hazelnuts have become toasty and the butter begins to turn an amber brown, 4 to 6 minutes. Slide the pan off the heat and add the harissa and honey, stirring until the mixture looks speckly and smells fragrant, 20 seconds. Season the harissa butter with kosher salt.
6. Using a metal spatula, separate the sweet potatoes from the baking sheet (some may have stuck, but caramelized sugar is a good thing). Spread the yogurt sauce on a platter or plate and arrange the sweet potatoes on the sauce, cut-side up. Spoon over the harissa butter, sprinkle with plenty of flaky sea salt, and serve.

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