Easy Recipe: Tasty Shingled sweet potatoes with Harissa

Shingled sweet potatoes with Harissa. Slice sweet potatoes crosswise on a mandoline ⅛" thick. Shingled sweet potatoes with Harissa instructions. Add to bowl with mixture and toss to coat; season with salt..

Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Using Mother's in this recipe really helps to break through any spiciness the harissa brings. It's a fresh dish that will have your family asking for more! You can cook Shingled sweet potatoes with Harissa using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Shingled sweet potatoes with Harissa

1. You need 2/3 cup of plus 2 tbsp extra virgin olive oil.
2. Prepare 2/3 cup of plus 2 tbsp harissa sauce paste.
3. You need 2 tbsp of white wine vinegar, divided.
4. It’s 3 1/4 lb of medium sweet potatoes, peeled.
5. Prepare of Kosher salt.
6. It’s 3 tbsp of pistachios.
7. You need 2 tsp of sesame seeds.
8. It’s 1 tsp of fennel seeds.

Shingled Sweet Potatoes with Harissa Recipe — Bon Appétit. The classic savory sweet Thanksgiving side gets a spicy, earthy makeover. We promise you won't miss the marshmallows. Enter, shingled sweet potatoes with harissa.

Shingled sweet potatoes with Harissa instructions

1. Preheat oven to 400°. Whisk 2/3 cup of oil, 2/3 cup Harissa, 1 tablespoon vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8 inch thick..
2. Add to bowl with mixture and toss to coat; season with salt..
3. Arrange sweet potato so they are standing upright in concentric circles in a 2 quart baking dish packing tightly..
4. Roast, brushing any accumulated mixture in dish on to sweet potatoes every 10 to 15 minutes until soft and starting to brown on top, about one hour..
5. Meanwhile, Toss pistachios, sesame seeds, and fennel seeds on a small baking sheet. Toast alongside sweet potatoes until golden brown, about 40 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely ground. This mixture is called dukkah, set this aside..
6. Whisk remaining 2 tablespoons oil, 2 tablespoons harissa and 1 tablespoon vinegar in a small bowl. remova sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah..
7. Dukkah can be made three days ahead. Store airtight at room temperature..

Putting taste aside for a second, this is a superior sweet potato aesthetic—layered discs of sweet potatoes nestled close together to create the. Whisk together the olive oil and harissa paste. Toss the sweet potato chunks into the harissa oil, and season to taste with salt. Mix until the sweet potato is uniformly coated in oil and seasoning. Arrange the sweet potatoes in a single layer on the prepared sheet pan.