Shingled Sweet Potatoes with Harissa
Shingled Sweet Potatoes with Harissa is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Dukkah can be made 3 days ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.