Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, shingled sweet potatoes with harissa. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Slice sweet potatoes crosswise on a mandoline ⅛" thick. Shingled sweet potatoes with Harissa instructions. Add to bowl with mixture and toss to coat; season with salt..
Shingled sweet potatoes with Harissa is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Shingled sweet potatoes with Harissa is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have shingled sweet potatoes with harissa using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Shingled sweet potatoes with Harissa:
- Take 2/3 cup plus 2 tbsp extra virgin olive oil
- Take 2/3 cup plus 2 tbsp harissa sauce paste
- Take 2 tbsp white wine vinegar, divided
- Get 3 1/4 lb medium sweet potatoes, peeled
- Make ready Kosher salt
- Make ready 3 tbsp pistachios
- Take 2 tsp sesame seeds
- Get 1 tsp fennel seeds
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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.
Putting taste aside for a second, this is a superior sweet potato aesthetic—layered discs of sweet potatoes nestled close together to create the. Whisk together the olive oil and harissa paste. Toss the sweet potato chunks into the harissa oil, and season to taste with salt. Mix until the sweet potato is uniformly coated in oil and seasoning. Arrange the sweet potatoes in a single layer on the prepared sheet pan.
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