Sweet Potatoes (Over-the-Top)

INGREDIENTS

Heat your oven to 425°F.
Wash, scrub and dry the sweet potatoes. Cut them in half lengthways and place on a chopping board flesh-side-down. Using a sharp knife, carefully make vertical slits at ~3mm intervals, three-quarters of the way down each potato, all the way along. Placing the potatoes between the handles of two chopsticks or wooden spoons will make things easier; it will stop you from slicing all the way through.
Drizzle with extra-virgin olive oil, season with salt and pepper and rub to coat. Arrange in a single layer, cut-side down, and roast for 20 minutes or until tender.
Meanwhile, combine the harissa paste, maple syrup and lemon zest and juice. Brush the glaze over the sweet potatoes and return to the oven for 5-10 minutes, or until beginning to caramelize.
Whisk the yogurt and tahini with a generous pinch of salt and pepper until well-incorporated.
To serve, spread the yogurt into a large plate and top with the sweet potatoes. Finish with the fresh coriander and pomegranate seeds, and an extra drizzle of the glaze, then serve and enjoy.