How to Cook Tasty Shingled sweet potatoes with Harissa

Shingled sweet potatoes with Harissa. Meanwhile, toss pistachios, sesame seeds, and. Shingled sweet potatoes with Harissa Found this recipe on Bon Appetit web site. It can be mild to very spicy so adjust to your preference.

Shingled Sweet Potatoes with Harissa. epicurious.com EmanG. loading. Enter, shingled sweet potatoes with harissa. Putting taste aside for a second, this is a superior sweet potato aesthetic—layered discs of sweet potatoes nestled close together to create the. You can have Shingled sweet potatoes with Harissa using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Shingled sweet potatoes with Harissa

1. It's 2/3 cup of plus 2 tbsp extra virgin olive oil.
2. Prepare 2/3 cup of plus 2 tbsp harissa sauce paste.
3. Prepare 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. Prepare 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. Tossing the raw potatoes with harissa before roasting muted the chili paste's flavor, so we crisped "naked" potatoes on the bottom rack first, then tossed them with a portion of the harissa and returned them to the oven.

Shingled sweet potatoes with Harissa step by step

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..

That gave the potatoes the right texture and a spicy crust. A final hit of the remaining harissa, along with parsley and. Found this recipe on Bon Appetit web site. It can be mild to very spicy so adjust to your preference. Home Shingled Sweet Potatoes with Harissa.