Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, shingled sweet potatoes with harissa. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shingled sweet potatoes with Harissa is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Shingled sweet potatoes with Harissa is something that I have loved my whole life. They are fine and they look fantastic.
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.
To begin with this particular recipe, we have to first 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:
- Make ready 2/3 cup plus 2 tbsp extra virgin olive oil
- Take 2/3 cup plus 2 tbsp harissa sauce paste
- Take 2 tbsp white wine vinegar, divided
- Make ready 3 1/4 lb medium sweet potatoes, peeled
- Prepare Kosher salt
- Prepare 3 tbsp pistachios
- Take 2 tsp sesame seeds
- Make ready 1 tsp fennel seeds
Sauté sweet potatoes along with some onion on a stovetop for six to eight minutes or bake them with olive oil to get those naturally sweet, caramelized flavors going. Get the Harissa Sweet Potato Fries recipe and nutrition info here. 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.
Instructions 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.
This Chickpea Sweet Potato Stew is very versatile. You can make this without the sauce if you like - it's still delicious. 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. Healthy, delcious and sooooooo EASY to make in the oven!
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