Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, shingled sweet potatoes with harissa. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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.
Shingled sweet potatoes with Harissa is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Shingled sweet potatoes with Harissa is something that I have loved my entire life.
To get started 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 cook that.
The ingredients needed to make Shingled sweet potatoes with Harissa:
- Take 2/3 cup plus 2 tbsp extra virgin olive oil
- Get 2/3 cup plus 2 tbsp harissa sauce paste
- Take 2 tbsp white wine vinegar, divided
- Make ready 3 1/4 lb medium sweet potatoes, peeled
- Prepare Kosher salt
- Make ready 3 tbsp pistachios
- Take 2 tsp sesame seeds
- Make ready 1 tsp fennel seeds
This Chickpea Sweet Potato Stew is very versatile. 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. Make veg the star with these impressive sweet potato jackets to serve as a vegetarian main or showstopping When the potatoes are ready, split in half lengtways and put them on plates.
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.
Generously brush over each sweet potato, getting in between each of the cuts. 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. This harissa loaded sweet potato hash recipe has the spiced-up versatility to be served day or night. But what if you don't love sweet potatoes?
So that’s going to wrap it up with this special food shingled sweet potatoes with harissa recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
