Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. It gets a final flourish of Dukkah, a Middle Eastern seasoning made of toasted nuts, seeds and spices and is as much a snack as it is a seasoning. (Original recipe from Bon Appetite, Molly Baz)
- ½ cup plus 2 tablespoons extra-virgin olive oil
- ½ cup plus 2 tablespoons Harissa paste ( I use Trader Joe’s)
- 2 tablespoons white wine vinegar, divided
- 3 ¼ lb. medium sweet potatoes, peeled
- Kosher salt
- 3 tablespoons raw pistachios
- 2 teaspoons sesame seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- A spice mill or mortar and pestle
Preheat oven to 400 degrees F.
- Whisk ½ cup oil, ½ cup Harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandolin 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 or at a 45 degree angle as I did in the picture above, 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 and sweet potatoes are tender, about 1 – 1¼ 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…