Shingled Sweet Potatoes with Harissa
Thinly sliced sweet potatoes are layered upright and roasted with a spicy harissa olive oil mixture until tender and crispy, then topped with a homemade dukkah made from pistachios, sesame seeds, and fennel seeds. This impressive side dish combines Middle Eastern flavors with a beautiful presentation.
Ingredients
- •⅔ cup olive oil
- •⅔ cup harissa paste
- •2 Tbsp white wine vinegar
- •3¼ lb sweet potatoes
- •to taste kosher salt
- •3 Tbsp raw pistachios
- •2 tsp sesame seeds
- •1 tsp fennel seeds
- •1 piece spice mill
Cooking Instructions
- 1.
Preheat oven to 400°F. Whisk 2/3 cup oil, 2/3 cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" thick. Add to bowl with harissa mixture and toss to coat; season with salt.
10 min
- 2.
Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly, and roast, brushing any accumulated harissa oil in dish onto sweet potatoes every 10-15 minutes, until soft and starting to brown on top, about 1 hour.
60 min
- 3.
Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely grind. Set dukkah aside.
4 min
- 4.
Whisk remaining 2 Tbsp. oil, 2 Tbsp. harissa, and 1 Tbsp. vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.
5 min
- 5.
Dukkah can be made 3 days ahead. Store airtight at room temperature.
