How to Make Favorite Shingled sweet potatoes with Harissa

Hey everyone, it’s Brad, welcome to my 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 will make it a bit unique. This is gonna smell and look delicious.

Slice sweet potatoes crosswise on a mandoline ⅛" thick. Enter, shingled sweet potatoes with harissa. Putting taste aside for a second, this is a superior sweet potato aesthetic—layered discs of sweet potatoes This particular recipe leans a bit spicy thanks to a mixture of harissa, olive oil, and white wine vinegar. This Chickpea Sweet Potato Stew is very versatile.

Shingled sweet potatoes with Harissa is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Shingled sweet potatoes with Harissa is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Get 2 tbsp white wine vinegar, divided
4. Get 3 1/4 lb medium sweet potatoes, peeled
5. Make ready Kosher salt
6. Take 3 tbsp pistachios
7. Get 2 tsp sesame seeds
8. Get 1 tsp fennel seeds

My harissa was a well-informed condiment that came together after marrying the best advice from recipes by Hetty, Smitten Kitchen and Ottolenghi. Sweet potato chips with harissa yogurt. Spring is finally here and our mealtimes are looking a little brighter with new seasons vegetables starting to appear. Peel the sweet potatoes and cut them into batons.

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.

Spring is finally here and our mealtimes are looking a little brighter with new seasons vegetables starting to appear. Peel the sweet potatoes and cut them into batons. Line the sweet potato up in a single layer on two large trays lined with baking parchment. For crispier sweet potatoes, try soaking them for at least an hour in cold water. Try experimenting with cutting them different widths to see how you like them best - just make sure that each These healthy, baked skinny sweet potato harissa fries are a little spicy and have lots of flavor from the harissa.

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