Shingled sweet potatoes with Harissa. Slice sweet potatoes crosswise on a mandoline ⅛" thick. They were burnt at the tips when they came out, but still raw in the middle. The Best Sweet Potato Casserole recipe is one that's served up sweet and salty with a delicious, crunchy streusel topping!
Enter, shingled sweet potatoes with harissa. Putting taste aside for a second, this is a superior sweet potato aesthetic—layered discs of sweet potatoes This particular recipe leans a bit spicy thanks to a mixture of harissa, olive oil, and white wine vinegar. And, the dukkah (a mixture of pistachios, sesame. You can cook Shingled sweet potatoes with Harissa using 8 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Shingled sweet potatoes with Harissa
- Prepare 2/3 cup of plus 2 tbsp extra virgin olive oil.
- Prepare 2/3 cup of plus 2 tbsp harissa sauce paste.
- Prepare 2 tbsp of white wine vinegar, divided.
- You need 3 1/4 lb of medium sweet potatoes, peeled.
- Prepare of Kosher salt.
- It's 3 tbsp of pistachios.
- Prepare 2 tsp of sesame seeds.
- Prepare 1 tsp of fennel seeds.
Start by prepping the sweet potatoes. Toss with harissa paste, olive oil, salt and pepper then spread out on a baking sheet. Now, the harissa paste looks dark and foreboding, but trust me! It's really that color because of the chile peppers that are in it.
Shingled sweet potatoes with Harissa step by step
- 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..
Recipe from Bon Appetit, and it's too good not to share🤤.…» This harissa loaded sweet potato hash recipe has the spiced-up versatility to be served day or night. But what if you don't love sweet potatoes? I think you'll agree with me that serving a healthy sweet potato hash to someone that is categorically opposed to eating sweet potatoes can be a kind of. For crispier sweet potatoes, try soaking them for at least an hour in cold water. Try experimenting with cutting them different widths to see how you like them best - just make sure that each These healthy, baked skinny sweet potato harissa fries are a little spicy and have lots of flavor from the harissa.