Hello everybody, it is me again, Dan, welcome to our recipe page. 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. This time, I am going to make it a little bit unique. This will be really delicious.
Shingled sweet potatoes with Harissa is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Shingled sweet potatoes with Harissa is something that I’ve loved my entire life. They are 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 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:
- Make ready 2/3 cup plus 2 tbsp extra virgin olive oil
- Get 2/3 cup plus 2 tbsp harissa sauce paste
- Make ready 2 tbsp white wine vinegar, divided
- Take 3 1/4 lb medium sweet potatoes, peeled
- Make ready Kosher salt
- Take 3 tbsp pistachios
- Take 2 tsp sesame seeds
- Take 1 tsp fennel seeds
It's really that color because of the chile peppers that are in it. Tossing sweet potatoes in the harissa and then letting them roast until crispy brings a whole new perspective to this breakfast skillet. Throw in some chorizo for added protein, and of course, no matter what you do, always top with a runny poached (or fried) egg. Smoky, earthy, and fragrant seasoned with North African Spices.
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.
Here's a quick and flavorful meal that will fill your home with deliciousness - Sheet-Pan Harissa Chicken and Sweet. This Chickpea Sweet Potato Stew is very versatile. 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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