Shingled sweet potatoes with harissa for a spicy twist

Ingredients for Shingled sweet potatoes with harissa

• 160 ml extra-virgin olive oil

• 160 g harissa paste

• 30 ml white wine vinegar, divided

• 1,450 g medium sweet potatoes, peeled

• kosher salt (to taste)

• 45 g raw pistachios

• 10 ml sesame seeds

• 5 ml fennel seeds

• a spice mill or mortar and pestle

How to make Shingled sweet potatoes with harissa

1. Preheat the oven to 200°C (fan 180°C).

2. Whisk together 160 ml of oil, 160 ml of harissa, and 15 ml of vinegar in a large bowl until combined.

3. Slice the sweet potatoes crosswise using a mandoline to a thickness of 3 mm.

4. Add the sweet potato slices to the bowl with the harissa mixture and toss to coat; season with salt.

5. Arrange the sweet potatoes upright in concentric circles in a 1.5 L baking dish, packing them tightly. Roast in the oven for 50–60 minutes, brushing the sweet potatoes with any accumulated harissa oil in the dish every 10–15 minutes, until soft and starting to brown on top.

6. Meanwhile, combine the pistachios, sesame seeds, and fennel seeds on a small, rimmed baking tray. Toast in the oven alongside the sweet potatoes for about 4 minutes, or until golden brown.

7. Allow the toasted mixture to cool, then transfer to a spice mill or mortar and pestle and coarsely grind. Set the dukkah aside.

8. In a small bowl, whisk together the remaining 30 ml of oil, 30 ml of harissa, and 15 ml of vinegar.

9. Once the sweet potatoes are cooked, remove them from the oven and brush them with the oil mixture.

10. Sprinkle the reserved dukkah over the sweet potatoes.

11. Dukkah can be prepared up to 3 days in advance; store it in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.