Shingled Sweet Potatoes with Harissa

The classic savoury-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.

⅔ cup + 2 Tbsp. extra-virgin olive oil
⅔ cup + 2 Tbsp. harissa paste
2 Tbsp. white wine vinegar, divided
3¼ lb medium sweet potatoes, peeled
kosher salt
3 Tbsp. raw pistachios
2 tsp. sesame seeds
1 tsp. fennel seeds

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Whisk ⅔ cup oil, ⅔ 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, 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.

Makes 8 servings.

Make-Ahead: Dukkah can be made 3 days ahead. Store airtight at room temperature.