SHINGLED SWEET POTATOES WITH HARISSA
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Provided by Molly Baz
Categories Bon Appétit Side Vegetable Sweet Potato/Yam Casserole/Gratin Fall Thanksgiving Pistachio Sesame Vegetarian Vegan Dairy Free Soy Free Peanut Free Wheat/Gluten-Free Holiday 2018
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Whisk 2/3 cup oil, 2/3 cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" 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, and 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.
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