Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, shingled sweet potatoes with harissa. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Shingled sweet potatoes with Harissa is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Shingled sweet potatoes with Harissa is something that I’ve loved my whole life. They’re nice and they look wonderful.
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. Enter, shingled sweet potatoes with harissa.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Take 2/3 cup plus 2 tbsp extra virgin olive oil
- Make ready 2/3 cup plus 2 tbsp harissa sauce paste
- Prepare 2 tbsp white wine vinegar, divided
- Take 3 1/4 lb medium sweet potatoes, peeled
- Get Kosher salt
- Take 3 tbsp pistachios
- Get 2 tsp sesame seeds
- Get 1 tsp fennel seeds
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. Smoky, earthy, and fragrant seasoned with North African Spices. Here's a quick and flavorful meal that will fill your home with deliciousness - Sheet-Pan Harissa Chicken and Sweet.
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.
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds. To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and. Like this Cumin Roasted Sweet Potato Salad with Harissa Chickpeas. So I first made harissa and you can find the recipe here.
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