Shingled Sweet Potatoes with Harissa

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The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

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

Recipe Preparation

• Preheat oven to 400°. 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.

• 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.

• Do Ahead: Dukkah can be made 3 days ahead. Store airtight at room temperature.

Reviews SectionThis recipe has a great flavor, although I found that cooking at 400 degrees for an hour was nowhere near long enough. Next time, I would cover the dish with foil for the entire time (or at least 40-50 minutes or so). I continued cooking beyond 1hr and it seemed like the insides would just never cook fully uncovered. The presentation is beautiful though, and the combination of the harissa, sweet potatoes, and dukkah was really well-balanced.AnonymousNew York, NY 12/30/19I've made this several times on special occasions and again last night for Thanksgiving. It's a unique dish that has guests asking about the spices. It's a ideal balance to the traditional sweet potatoes served during the holidays. I'm dedicated to baste the harissa/oil sauce every 15 minutes in the oven. It's a work, but well worth it. When done, I siphon off all run off (with the baster) at the bottom of the dish so it's not sitting in oil when served. Also I use a powdered Harissa to mix with the oil; I think it gives me more proportion control and it less expensive. Comparatively easy to execute and I bought a nice casserole dish to bake and present in. Thank you Bon Appetit!Yerno PreferidoRoseville, CA11/29/19made this for friendsgiving and i think i used too much harissa because it was super spicy (i ended up using maybe 3/4 of the jar of trader joe's harissa on four sweet potatoes). i also used acv instead of white wine vinegar just because that's what i had at home. it still worked and tasted great!Anonymoussan diego, ca11/26/19I really loved this recipe! I did take some cues from previous reviews but otherwise stuck to the directions. I used Mina Harissa and it has a good kick. I also used about 1.5 teaspoons of salt and tossed the potatoes before tossing in the harissa blend. I cooked these covered for the first 40 minutes and then uncovered and cranked up the heat to broil for about 5 minutes to get some toasted tops. I did not find the need to baste the potatoes and didn’t need to top them with more of the oil, vinegar harissa blend. It’s not necessary but I also had some full fat Greek yogurt to top it off with which was a nice balance to the sweet and spicy.juliaandchildChicago 11/26/19Just made this for Friendsgiving! It was a total hit. I was honestly bummed that I didn’t have any leftovers to take home, so I’ll have to make it again very soon. This recipe is awesome with a few minor tweaks.As recommended by other commenters - 1/3 cup of Trader Joe’s Harissa paste, 1/3 cup of oil, kept the vinegar the same, plus a generous amount of salt when tossing the potatoes, which were sliced at 1/8in. I’d say the spice level here is a 3.5/10. Not overwhelming and super complimentary, but could be a bit much for more sensitive folks. Adjust accordingly!My potatoes weren’t packed super crazy tightly, but close enough that they all were standing upright when placed in a small cake pan. I covered with foil and roasted for 40 mins at 400, brushing the tops every 10 mins with what was already remaining in the bottom of my initial mixing bowl. No additional oil. Just enough of the mixture to wet a brush and keep the potato tops slightly oiled.For the last 20 mins, I stopped basting and turned up the oven up to 450. I took the foil off for the final 10 minutes.I decided to add a couple more pinches of salt to the final oil/vinegar mix, and omitted adding the extra harissa. I reused my original mixing bowl to make use of the tiny bit of harissa reserves there instead.The tips were deliciously crispy and caramelized. The rest of the shingles were soft, sweet, salted, lightly acidic, and perfectly spicy. The dukkah is beautifully aromatic and gives a lovely crunch. I can’t wait to make this again.sweavesSt. Petersburg, FL11/20/19I have made this recipe at least 6 times - it is that tasty! I follow the recipe exactly and it comes out perfect every time. The tops of the potatoes become crispy and caramelized. The crunchy dukkah topping adds a great flavor. If you do not enjoy spicy food, then I recommend that you do not make this recipe. Although my family finds these potatoes pleasantly spicy - not extremely spicy. I will definitely keep making this recipe!AnonymousCleveland, OH01/21/19This recipe was a hit, but may need a few tweaks. For starters, my mandoline-sliced sweet potatoes were the perfect width, but I am unsure if they were 1/8" or thinner. I think this makes a big difference in avoiding what some reviewers considered an undercooked dish per the recipe. Second, to avoid undercooking, I used a covered dutch oven for about 40 minutes of the cook time, then uncovered for the remaining 20 minutes to brown the tops. I then added another 10 minutes under the broiler, watching carefully to avoid burning the sugars. Third, I suspect the type of harissa used makes a big difference. I used a mild and potent harissa that had a great taste straight from the jar. The end result were perfectly cooked, fork-tender, sweet potatoes with a slight-spicy, sweet, and earthy flavor. The tops were not crisp, but browned, and had a nice presentation. I served this dish at a holiday party and had a ton of complements and requests for the recipe, so thumbs up from me.AnonymousSan Antonio12/26/18This recipe is a total fail! I used a mandoline for even slicing and dutifully basted the potatoes with the leftover harissa and olive oil mix. After 1 hour, the exposed edges of the potatoes were somehow soggy AND burnt, yet the center of the slices were totally raw. Even after an extra 30 min, the centers were still crunchy and the edges now wilted. I love harissa and cook with it weekly, but the flavor combo of the sauce was acidic in a way that reminded me of vomit (gross but weirdly true). I agree with another commenter - this recipe is seriously flawed and just does not work as written. Very disappointed, since BA is my go-to!AnonymousNew York11/25/18LOVED this dish, it was yummy, it looked beautiful, and it wasn't too difficult to make. The only comment I want to make is about the harissa - you need to know your harissa! I went with 1/4 of a cup as I knew my harissa from Trader Joe's is on a spicy side. Few people at the dinner table still thought it was spicey. I thought 1/4 was perfect as I like a nice kick to potatoes sweetness. Potatoes were well cooked in 1 hour, and I did broil them for the last 10-15 minutes to get them to roast at the top. It made one delicious and super beautiful side dish this Thanksgiving. My friends asked me for the recipe and I'll definitely make this dish again.This recipe looked beautiful but did not taste good and it was difficult to get an even cook on the potatoes. It sat untouched at our Thanksgiving line up.Did this recipe, yesterday for Thanksgiving. It was a success at the table!I covered it with foil for one hour and 10 minutes , then removed the foil and increased the heat to 450 F to brown the top a little bit for 10 minutes.I used less Harissa paste (1/3 cup), and still it was quite spicy. I like the kick of the spice but not to overpower the palate. Next time I will use less oil too.starfallRochester,NY11/23/18I think this was a hit. I used harissa that was really mild, and when mixing with the oil it actually lost almost all of its heat, so I added some red chili flakes. The 1/8” thickness of the potatoes is key to getting them to cook in an hour, so be sure they’re thinly sliced (a Mandoline is the perfect tool.) I reserved some oil and harissa and used that to brush on top instead of accumulated drippings and it was fine. The dukkah was good, too. Before arranging the shingles, be sure to season the harissa and oil mixture generously with salt- more than a few pinches.Overall, a good one that I will carry over to next year, with a few tweaks. An earthy and complex dish!These came out great for me. I don’t disagree that brushing with the drippings is a little awkward with them packed in, but it was ultimately fine. I was also worried theat they were burnt on top, but the crispy tops were the best part, and the heat was a welcome change on the table. It was nice on a fork with some mashed potatoes and cranberry relish ;) I got a lot of compliments and a lot of “is this really for thanksgiving?” shade, but I’d do it again. My cousin wants to put the leftovers in a taco.AnonymousBrooklyn / Philly11/22/18Sadly, this recipe did not work AT ALL. Roasting shingled sweet potatoes at 400 for 1 hour simply doesn't cook them. They were burnt at the tips when they came out, but still raw in the middle. There's something seriously wrong with this recipe. Also, there's no way to spoon or brush the accumulated oil because it settles at the bottom of the dish, which is packed tight with shingled sweet potatoes. This might have been possible if you were roasting the veg spread out on a dish, but it isn't if you're following the recipe as written. The whole thing went in the bin, a waste of $12 worth of ingredients (harissa is expensive!). I will think twice before trying another BA recipe.WulfstenLondon,UK11/20/18AMAZING flavors! This dish is a total show stopper especially the way it looks. I would jam as many sweet potatoes in there as you can because they shrink a little during cooking. The tops don't get as toasty as I would have liked so the last ten minutes I let the dish broil on high and then used a torch to crisp up the top.caitlin57Napa, CA11/20/18I wanted to LOVE this. It was very good but I found it to be a bit greasy and I wanted the sweet potatoes to be crispy. Next time I will lessen the olive oil and put under the broiler at the end. This morning I made a hash of sorts with the left overs, plus some onions and mushrooms and am eating it with eggs. Yum!AnonymousLouisville, KY11/20/18I'm making it for the Holiday and I am glad I heard about the Trader joes harissa. I love spice but won't use that much, Roasted red peppers mixed in will be perfect for my mild spiced friends. Thanks so muchsharonm3Salem, OR11/19/18Great flavor combo. I used the trader Joe's harissa and thought it was on the spicy side for my family. Depending on your audience and harissa brand, I would balance with pimentos or roasted red peppers to tone it down a smidge.AnonymousCarrboro, NC11/19/18

Watch the video: Everything You Need to Know About Sweet Potatoes. You Can Cook That. (May 2022).

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