Harissa Sweet Potato + Goat Cheese Toast

Yields: 2 slices

For the sweet potatoes:

For the toast:

Chop the sweet potato into 1⁄4" cubes. Heat a skillet over medium heat, and then warm a couple tablespoons of extra virgin olive oil. Follow with the sweet potatoes and cook until they are tender and starting to brown. Add the garlic and salt, and stir for a minute or so until the garlic is fragrant. Turn off the heat, and mix in the harissa paste.

While the sweet potatoes are cooking, prepare your cilantro on a cutting board with the lemon zest on top, and finely chop the mixture together.

Toast the bread, spread with a layer of cheese, then top with the potatoes. Finish with a generous sprinkle of the herb mixture and a healthy drizzle of PRMRY Transform.

Notes: You can swap parsley for cilantro if the latter isn't your thing. Also, for a slightly sweeter toast, opt for ricotta rather than goat cheese. As for the harissa, if you like heat, lean toward 2 tablespoons instead of 1.


Adapted from a recipe by Erin Alderson