Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, shingled sweet potatoes with harissa. It is one of my favorites food recipes. For mine, I am going to make it a little 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 quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Shingled sweet potatoes with Harissa is something which I have loved my entire life.

Slice sweet potatoes crosswise on a mandoline ⅛" thick. Slice sweet potatoes crosswise on a mandoline ⅛" thick. Found this recipe on Bon Appetit web site. It can be mild to very spicy so adjust to your preference.

To begin with this particular recipe, we have to first prepare a few components. You can have 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:

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

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. In a large bowl combine the wedges with the harissa. Serve with soured cream mixed with snipped chives.

Instructions 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.

In a large bowl combine the wedges with the harissa. Serve with soured cream mixed with snipped chives. The classic savory-sweet side gets a makeover with the addition of harissa for an extra. To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Heat a little oil in a frying pan.

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