Shingled Sweet Potatoes with Dukkah Topping
Shingled Sweet Potatoes with Dukkah Topping brings a Mediterranean twist to the holiday table. Thinly layered sweet potatoes are coated with harissa which lends a unique, slightly sweet, slightly spicy punch while the Dukkah adds stellar flavor and crunchiness delivering wonderful texture and depth. Whether you’re gathering for Thanksgiving, Rosh Hashanah, and/or Passover, this side dish will be a welcomed and unique addition to any holiday spread.
Jump to RecipeIngredients
Organize the ingredients – sweet potatoes, extra virgin olive oil, harissa paste, white wine vinegar, raw pistachios, sesame seeds, and fennel seeds.
Harissa Sauce
Place harissa paste, olive oil, and white wine vinegar in a large bowl. Mix until combined.
Sweet Potatoes
Slice potatoes into thin rounds. I cut the sweet potatoes by hand, and if you do so, it will take you less than 10 minutes (and if you do a 1/2 recipe, it will take less than 5 minutes!). If your slices aren’t all even widths, don’t worry about it. We’re not looking for perfection here…this is a rustic looking casserole! Once sliced, transfer sweet potatoes to the large bowl with the harissa mixture. Use tongs to toss until sweet potatoes are thoroughly coated and season with a large pinch of kosher salt (this is an important flavoring step!).
Assembling and Roasting the Casserole
Preheat oven to 400° roast. If you don’t have a roast setting, use bake. While oven is preheating, arrange sweet potatoes in upright concentric circles in a 2-qt. baking dish (approximately an 8 x 8 inch square or 9” round). Pack the slices tightly. (Note: Reserve any extra harissa sauce from the bottom of the bowl to brush on the potatoes before serving.) Place sweet potatoes on the middle rack. Roast, brushing any accumulated harissa oil from the casserole onto the sweet potatoes every 10–15 minutes, until potatoes are soft and starting to brown on top, about 60-75 minutes. If the sweet potatoes need some help browning, turn on the broiler and move them to the top rack. Broil for 2 minutes or until desired brownness is reached. Keep an eye on them so they don’t burn.
Dukkah
(A Middle Eastern spice that is a delicious blend of toasted nuts, seeds, and spices that is ground to a coarse consistency.)
While sweet potatoes are roasting, toss together pistachios, sesame seeds, and fennel seeds on a small-rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4-6 minutes until fragrant and browned. Let cool, then transfer to spice mill and coarsely grind. Set Dukkah aside.
Shingled Sweet Potatoes with Dukkah Topping
Remove sweet potatoes from oven and brush with leftover harissa mixture. Sprinkle with Dukkah and serve.
Shingled Sweet Potatoes with Dukkah Topping
Equipment
- Spice Mill or Coffee Grinder for the Dukkah
Ingredients
Harissa Sauce
- 2/3 cup extra-virgin olive oil
- 2/3 cup harissa paste mild or spicy or a combination of both for “medium” spice level
- 2 tablespoons white wine vinegar
Sweet Potatoes
- 3 1/4 pound sweet potatoes (approximately 8-10 medium-sized potatoes) cleaned with a damp paper towels, ends trimmed (See NOTES below)
- 1/2 teaspoon kosher salt or more, if needed
Dukkah
- 3 tablespoons raw pistachios
- 2 teaspoons sesame seeds
- 1 teaspoon fennel seeds
Instructions
- Preheat oven to 400° roast. If you don’t have a roast setting, use bake.
Harissa Sauce
- Whisk oil, harissa, and vinegar in a large bowl to combine.
Sweet Potatoes
- Slice potatoes into thin rounds. I cut the sweet potatoes by hand, and if you do so, it will take you less than 10 minutes (and if you do a 1/2 recipe, it will take less than 5 minutes!). If your slices aren’t all even widths, don’t worry about it. We’re not looking for perfection here…this is a rustic looking casserole!
- Once sliced, transfer sweet potatoes to the large bowl with the harissa mixture. Use tongs to toss until sweet potatoes are thoroughly coated and season with kosher salt (this is an important flavoring step!).
- Arrange sweet potatoes in upright concentric circles in a 2-qt. baking dish (approximately an 8 x 8 inch square or 9” round). Pack the slices tightly. (Note: Reserve any extra harissa sauce from the bottom of the bowl to brush on the potatoes before serving.)
- Place sweet potatoes in the oven on the middle rack.
- Roast, brushing any accumulated harissa oil from the bottom of the casserole dish onto sweet potatoes every 10–15 minutes, until potatoes are soft and starting to brown on top, about 60-75 minutes. If the sweet potatoes need some help browning, turn on the broiler and move them to the top rack. Broil for 2 minutes or until desired brownness is reached. Keep an eye on them so they don’t burn.
Dukkah
- While sweet potatoes are roasting, toss together pistachios, sesame seeds, and fennel seeds on a small-rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4-6 minutes until fragrant and browned. Let cool, then transfer to spice mill and coarsely grind. Set dukkah aside.
Serving Assembly
- Remove sweet potatoes from oven and brush with the leftover harissa mixture. Sprinkle with reserved Dukkah and serve.
Notes
Recipe from Bon Appétit magazine.
If you like this recipe, you may also like these GFchow recipes. Cheesy Potato and Sweet Onion Gratin, Honey-Glazed Sweet Potato Wedges, and Sweet Potato Blue Cheese Dip.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Was a big hit on our Rosh Hashanah table!
I cut the fennel a bit due to personal preference.
Leftovers kept for days and were great after microwave.
So glad you enjoyed!