Hello, I’m Clara. Today, I’m gonna show you how to make shingled sweet potatoes with harissa recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look 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 in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Shingled sweet potatoes with Harissa is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook shingled sweet potatoes with harissa using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Shingled sweet potatoes with Harissa:
- Make ready 2/3 cup plus 2 tbsp extra virgin olive oil
- Make ready 2/3 cup plus 2 tbsp harissa sauce paste
- Prepare 2 tbsp vinegar, divided
- Take 3 1/4 lb medium sweet potatoes, peeled
- Take Kosher salt
- Prepare 3 tbsp pistachios
- Prepare 2 tsp sesame seeds
- Make ready 1 tsp fennel seeds
Instructions 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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