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Harissa Beef & Roasted Pepper Sweet Potato Boats Recipe
Ash Tyrrell

Harissa Beef & Roasted Pepper Sweet Potato Boats Recipe

The first time I made these Harissa Beef & Roasted Pepper Sweet Potato Boats, I was amazed by how much flavor was packed into such simple ingredients. The sweet potatoes turn perfectly soft and naturally sweet, creating the ideal base for the spicy harissa beef. I loved how the roasted peppers added a smoky touch while the feta cheese brought a creamy, salty finish
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Total Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes – Choose firm sweet potatoes of similar size so they cook evenly.
  • 1 tablespoon olive oil – Helps the skin crisp slightly while roasting.
  • Salt and pepper to taste – Enhances the natural sweetness of the potatoes.
  • 1 pound 450g ground beef – Lean ground beef works best for a hearty yet balanced filling.
  • 2 tablespoons harissa paste – Provides the signature spicy and smoky flavor.
  • 1 tablespoon olive oil – Helps cook the beef and spices evenly.
  • 1 teaspoon paprika – Adds warmth and subtle smokiness.
  • 1 teaspoon cumin – Gives the filling an earthy Mediterranean flavor.
  • 2 garlic cloves minced – Fresh garlic creates the best aroma and taste.
  • ½ teaspoon salt – Brings out the flavors in the beef mixture.
  • ¼ teaspoon black pepper – Adds mild heat and depth.
  • 1 red bell pepper sliced – Adds sweetness and vibrant color.
  • 1 yellow bell pepper sliced – Balances the spice with natural sweetness.
  • ½ red onion sliced – Becomes tender and slightly caramelized when roasted.
  • ½ cup crumbled feta cheese – Provides a creamy tangy finish.
  • Fresh parsley chopped – Adds freshness and color.
  • Lemon wedges – Brightens all the flavors before serving.

Method
 

  1. Preheat your oven to 425°F (220°C). Rub each sweet potato with olive oil and season with salt and pepper. Place them on a baking tray and roast until they become soft and tender.
  2. Allow enough roasting time so the centers become creamy. Properly cooked sweet potatoes should easily pierce with a fork. This creates the perfect base for the filling.
  3. Place the sliced red pepper, yellow pepper, and red onion into a bowl. Toss them lightly with olive oil to ensure even roasting.
  4. Spread the vegetables onto a baking tray and roast until soft with lightly charred edges. The roasting process intensifies their natural sweetness and adds extra depth of flavor.
  5. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
  6. Stir in the harissa paste, paprika, cumin, garlic, salt, and black pepper. Continue cooking for a few minutes until the spices become fragrant and fully coat the beef.
  7. Remove the roasted sweet potatoes from the oven and allow them to cool slightly. Carefully slice each potato lengthwise down the center.
  8. Use a fork to gently fluff the inside flesh without tearing the skin. This creates extra space for the delicious filling while keeping the boat shape intact.
  9. Fill each sweet potato generously with the spicy harissa beef mixture. Make sure every boat gets a hearty portion of seasoned meat.
  10. Top the beef with roasted peppers and onions. Finish with a generous sprinkle of crumbled feta cheese for a creamy and tangy contrast.
  11. Scatter freshly chopped parsley over the top of each sweet potato boat. The fresh herbs add brightness and color.
  12. Squeeze fresh lemon juice over the finished boats just before serving. The citrus balances the rich flavors and enhances every bite.

Notes

  • I like roasting the sweet potatoes until they are extra soft because the creamy texture pairs beautifully with the spicy beef.
  • I always use fresh garlic instead of garlic powder for a stronger and more authentic flavor.
  • I add a spoonful of Greek yogurt on top when serving because it balances the heat from the harissa perfectly.
  • I roast the vegetables until slightly charred for a deeper smoky flavor.
  • I squeeze fresh lemon juice right before serving because it brightens the entire dish.
  • I sometimes prepare the beef mixture a day ahead to save time on busy evenings