Hi, I am Kate. Today, I will show you a way to make shingled sweet potatoes with harissa recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Shingled sweet potatoes with Harissa Recipe
Shingled sweet potatoes with Harissa is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Shingled sweet potatoes with Harissa is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook shingled sweet potatoes with harissa using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Shingled sweet potatoes with Harissa:
- Make ready 2/3 cup plus 2 tbsp extra virolive oil
- Prepare 2/3 cup plus 2 tbsp harissa sauce paste
- Get 2 tbsp white vinegar, divided
- Prepare 3 1/4 lb medium sweet potatoes, peeled
- Make ready Kosher salt
- Make ready 3 tbsp pistachios
- Make ready 2 tsp sesame seeds
- Get 1 tsp fennel seeds
Steps to make Shingled sweet potatoes with Harissa:
- 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.
- Add to bowl with mixture and toss to coat; season with salt.
- Arrange sweet potato so they are standing upright in concentric circles in a 2 quart baking dish packing tightly.
- 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.
- 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.
- 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.
- Dukkah can be made three days ahead. Store airtight at room temperature.
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