Recipe by Molly Baz, Bon Appèttit Magazine
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
Kosher salt
3 Tbsp. raw pistachios
2 tsp. sesame seeds
1 tsp. fennel seeds
Steps
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 three days ahead. Store airtight at room temperature.
Feature Image: Michael Graydon + Nikole Herriott; Food Styling: Rebecca Jurkevich; Prop Styling: Kalen Kaminski, Bon Appèttit Magazine
