Shingled Sweet Potatoes with Harissa

Ingredients for Shingled Sweet Potatoes with Harissa

• 160ml plus 2 tablespoons extra-virgin olive oil

• 160ml plus 2 tablespoons harissa paste

• 2 tablespoons white wine vinegar, divided

• 1.5kg medium sweet potatoes, peeled

• Kosher salt

• 3 tablespoons raw pistachios

• 2 teaspoons sesame seeds

• 1 teaspoon fennel seeds

• A spice mill or mortar and pestle

Preheat oven to 204°C. Whisk 160ml oil, 160ml harissa, and 1 tablespoon vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" thick. Add to bowl with harissa mixture and toss to coat; season with salt.

Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly, and roast, brushing any accumulated harissa oil in dish onto sweet potatoes every 10–15 minutes, until soft and starting to brown on top, about 1 hour.

Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely grind. Set dukkah aside.

Whisk remaining 2 tablespoons oil, 2 tablespoons harissa, and 1 tablespoon vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.

Dukkah can be made 3 days ahead. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.