Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, shingled sweet potatoes with harissa. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Slice sweet potatoes crosswise on a mandoline ⅛" thick. Recipe from Bon Appetit, and it's too good not to share🤤.…» 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.
Shingled sweet potatoes with Harissa is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Shingled sweet potatoes with Harissa is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have shingled sweet potatoes with harissa using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Shingled sweet potatoes with Harissa:
- Take 2/3 cup plus 2 tbsp extra virgin olive oil
- Make ready 2/3 cup plus 2 tbsp harissa sauce paste
- Get 2 tbsp white wine vinegar, divided
- Prepare 3 1/4 lb medium sweet potatoes, peeled
- Prepare Kosher salt
- Prepare 3 tbsp pistachios
- Make ready 2 tsp sesame seeds
- Take 1 tsp fennel seeds
This Chickpea Sweet Potato Stew is very versatile. 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. Start by prepping the sweet potatoes.
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.
Toss with harissa paste, olive oil, salt and pepper then spread out on a baking sheet. Now, the harissa paste looks dark and foreboding, but trust me! It's really that color because of the chile peppers that are in it. Like this Cumin Roasted Sweet Potato Salad with Harissa Chickpeas. So I first made harissa and you can find the recipe here.
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