Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, shingled sweet potatoes with harissa. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Shingled sweet potatoes with Harissa is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Shingled sweet potatoes with Harissa is something that I’ve loved my whole life. They’re fine and they look fantastic.
Slice sweet potatoes crosswise on a mandoline ⅛" thick. They were burnt at the tips when they came out, but still raw in the middle. Enter, shingled sweet potatoes with harissa.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook shingled sweet potatoes with harissa using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Shingled sweet potatoes with Harissa:
- Make ready plus 2 tbsp extra virgin olive oil
- Get plus 2 tbsp harissa sauce paste
- Take white wine vinegar, divided
- Get medium sweet potatoes, peeled
- Make ready Kosher salt
- Make ready pistachios
- Prepare sesame seeds
- Take fennel seeds
It's really that color because of the chile peppers that are in it. 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. Smoky, earthy, and fragrant seasoned with North African Spices.
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.
Here's a quick and flavorful meal that will fill your home with deliciousness - Sheet-Pan Harissa Chicken and Sweet. This Chickpea Sweet Potato Stew is very versatile. Like this Cumin Roasted Sweet Potato Salad with Harissa Chickpeas. So I first made harissa and you can find the recipe here. My harissa was a well-informed condiment that came together after marrying the best advice from recipes by Hetty, Smitten Kitchen and Ottolenghi.
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