Shingled Sweet Potatoes with Harissa

Huge hit at Thanksgiving 2020.. from Bon appetit or Saveur magazine

8 servings

The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

INGREDIENTS

·       ⅔ cup plus 2 Tbsp. extra-virgin olive oil

·       ⅔ cup plus 2 Tbsp. harissa paste

·       2 Tbsp. white wine vinegar, divided

·       3¼ lb. medium sweet potatoes, peeled

·       Kosher salt

·       3 Tbsp. raw pistachios

·       2 tsp. sesame seeds

·       1 tsp. fennel seeds

RECIPE PREPARATION

·       Preheat oven to 400°. Whisk ⅔ cup oil, ⅔ cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline ⅛" 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.

·       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 Tbsp. oil, 2 Tbsp. harissa, and 1 Tbsp. vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.

·       Do Ahead: Dukkah can be made 3 days ahead. Store airtight at room temperature.