Preheat the oven to 400˚F (200˚C). Wash the sweet potatoes carefully and
with a fork, pierce their skin 5-6 times. Place on baking sheet lined with foil and bake until tender, about 45 minutes
Peel the sweet potato skin and put them in a bowl. Add the harissa, tahini, lemon juice and salt, and mush everything together. Taste and correct seasoning.
Serve on a flat or deep plate and garnish with the chili, parsley and walnuts or store in a container in the fridge up to 4 days.