Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, shingled sweet potatoes with harissa. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Shingled sweet potatoes with Harissa is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have 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:

1. Prepare 2/3 cup plus 2 tbsp extra virgin olive oil
2. Take 2/3 cup plus 2 tbsp harissa sauce paste
3. Make ready 2 tbsp white wine vinegar, divided
4. Take 3 1/4 lb medium sweet potatoes, peeled
5. Prepare Kosher salt
6. Get 3 tbsp pistachios
7. Get 2 tsp sesame seeds
8. Take 1 tsp fennel seeds

Generously brush over each sweet potato, getting in between each of the cuts. Sauté sweet potatoes along with some onion on a stovetop for six to eight minutes or bake them with olive oil to get those naturally sweet, caramelized flavors going. Get the Harissa Sweet Potato Fries recipe and nutrition info here. This Chickpea Sweet Potato Stew is very versatile.

Instructions to make Shingled sweet potatoes with Harissa:

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.

Harissa sweet potato fries, that's what. These smoky, spicy, sweet chips are not only full of delicious flavour but they are healthy and almost fat-free, to boot! 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. Sweet potatoes are apparently one of the healthiest vegetables on the planet: full of fibre, vitamins and antioxidants and, according to Jamie, they are one of An idea began to form in my mind for a simple tagine, flavoured with harissa, ginger, coriander and cumin and involving chickpeas and wholewheat.

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