Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make 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.

Shingled sweet potatoes with Harissa is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Shingled sweet potatoes with Harissa is something that I have loved my entire life. They are fine 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 particular recipe, we have to prepare a few components. You can cook shingled sweet potatoes with harissa using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Shingled sweet potatoes with Harissa:

1. Get 2/3 cup plus 2 tbsp extra virgin olive oil
2. Take 2/3 cup plus 2 tbsp harissa sauce paste
3. Make ready 2 tbsp white wine vinegar, divided
4. Prepare 3 1/4 lb medium sweet potatoes, peeled
5. Prepare Kosher salt
6. Get 3 tbsp pistachios
7. Prepare 2 tsp sesame seeds
8. Take 1 tsp fennel seeds

Generously brush over each sweet potato, getting in between each of the cuts. This Chickpea Sweet Potato Stew is very versatile. 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:

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.

Make veg the star with these impressive sweet potato jackets to serve as a vegetarian main or showstopping When the potatoes are ready, split in half lengtways and put them on plates. Add a spoonful of harissa yogurt into each potato, then drizzle over some. Like this Cumin Roasted Sweet Potato Salad with Harissa Chickpeas. So I first made harissa and you can find the recipe here. My harissa was a well-informed condiment that came together after marrying the best advice from recipes by Hetty, Smitten Kitchen and Ottolenghi.

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