Easiest Way to Cook Yummy Shingled sweet potatoes with Harissa

Shingled sweet potatoes with Harissa. 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.

But what if you don't love sweet potatoes? Like this Cumin Roasted Sweet Potato Salad with Harissa Chickpeas. So I first made harissa and you can find the recipe here. Shingled sweet potatoes with Harissa highly diverse and have ideal flavor that unique. Several types of Shingled sweet potatoes with Harissa recipes are also sufficient convenient to process and do not pick up long. Though not everyone likes Shingled sweet potatoes with Harissa food, currently several people are getting attached and like the various Shingled sweet potatoes with Harissa foods available. This could be visible of the number of restaurants that prepare Shingled sweet potatoes with Harissa as one of the serving. You can cook Shingled sweet potatoes with Harissa using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Shingled sweet potatoes with Harissa

1. It's 2/3 cup of plus 2 tbsp extra virgin olive oil.
2. It's 2/3 cup of plus 2 tbsp harissa sauce paste.
3. Prepare 2 tbsp of white wine vinegar, divided.
4. It's 3 1/4 lb of medium sweet potatoes, peeled.
5. You need of Kosher salt.
6. Prepare 3 tbsp of pistachios.
7. You need 2 tsp of sesame seeds.
8. It's 1 tsp of fennel seeds.

My harissa was a well-informed condiment that came together after marrying the best advice from recipes by Hetty, Smitten Kitchen and Ottolenghi. Sweet potato chips with harissa yogurt. Spring is finally here and our mealtimes are looking a little brighter with new seasons vegetables starting to appear. Peel the sweet potatoes and cut them into batons.

Shingled sweet potatoes with Harissa step by step

1. 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..
2. Add to bowl with mixture and toss to coat; season with salt..
3. Arrange sweet potato so they are standing upright in concentric circles in a 2 quart baking dish packing tightly..
4. 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..
5. 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..
6. 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..
7. Dukkah can be made three days ahead. Store airtight at room temperature..

Line the sweet potato up in a single layer on two large trays lined with baking parchment. 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. Generously brush over each sweet potato, getting in between each of the cuts. Sweet potatoes, peanut butter and spices form the soup base, and it's topped with bright red harissa.

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