Shingled Sweet Potatoes With Harissa

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

Molly Baz

8 servings

Source

Ingredients

⅔ cup plus 2 Tbsp. extra-virgin olive oil

⅔ cup plus 2 Tbsp. harissa paste

2 Tbsp. white wine vinegar, divided

3¼ lb. medium sweet potatoes, peeled

Kosher salt

3 Tbsp. raw pistachios

2 tsp. sesame seeds

1 tsp. fennel seeds

Special equipment: A spice mill or mortar and pestle

Method

Preheat oven to 400°F. Whisk ⅔ cup oil, ⅔ cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline ⅛" 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. DO AHEAD: Dukkah can be made 3 days ahead. Store airtight at room temperature.

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.