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.
Recipe information
Yield
8 servings
Ingredients
⅔
⅔
2
3¼
3
2
1
Special Equipment
Preparation
Step 1
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.
Step 2
Add to bowl with harissa mixture and toss to coat; season with salt.
Step 3
Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Do Ahead: Dukkah can be made 3 days ahead. Store airtight at room temperature.
How would you rate Shingled Sweet Potatoes With Harissa?
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Reviews (29)
Back to TopI made this a few years ago for Thanksgiving and it was excellent but I think the key to my success was using my homemade harissa. 2oz dried red chilies soaked in hot water for an hour; 2 or more garlic cloves, 2 tsp coriander seeds, 2 tsp cumin seeds, 2 tsp caraway seeds, pinch of salt, 6 tbsp olive oil all in a blender. Freezes well and far tastier than any store bought harissa I have had. I'm planning on making this sweet potato dish again next week now that we can celebrate Thanksgiving together again.
Anonymous
Seattle/WA
11/20/2021
I wish there was a way for the sauce to stick to the potatoes better. They kind of dried out in the oven and I baked them for an hour and they potatoes still weren't done so I'd increase the baking time a bit (maybe an extra 15-20 minutes?) to ensure they're done. I really like the dukah on top though, very unique flavors.
Alyssa
Austin, Texas
1/23/2021
Not sure if the last reviewer neglected to notice the part of the directions that says "season with salt". If you remember to salt, the rest of the flavors really shine through!
Anonymous
NYC
1/5/2021
This recipe was really forgettable. I'm not sure if my harissa was lackluster or if there may have been another problem. The dish looked professional and beautiful with those shingles, but tasted like mildly spicy sweet potatoes.
Anonymous
canada
10/13/2020
This 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.
Anonymous
New York, NY
12/30/2019
I'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 Preferido
Roseville, CA
11/29/2019
made 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!
Anonymous
san diego, ca
11/27/2019