Welcome to What's Cooking, our version of a good old fashioned recipe exchange! Share your recipes with us to be featured! Our team created this series as a way to exchange recipes between club members and friends around the country—sort of like setting the table together, even with miles between us. This recipe is shared by Imane, National Sales Manager, and was enjoyed at her first holiday away from home (NYC) when she moved to Napa six years ago.
SHINGLED SWEET POTATOES WITH HARISSA
Recipe by: Molly Baz // Serves: 8
"I lived with one of my dearest friends, Natalie Dulaney - who is now a home away from home. On my first Thanksgiving away from New York, when I first moved to Napa, she made a Moroccan-inspired sweet potato dish for the festivities!! Not only did it give me a taste of home but it was a hit! And I have to note the traditional ratatouille design which was stunning. This is an unequivocal pairing with Benchlands 2022—the wine I am most romantic about in the Martha Stoumen offerings. It brings sheer delight to everyone unanimously no matter your wine preference at the dinner table."
INGREDIENTS
• ⅔ cup plus 2 tablespoons extra-virgin olive oil
• ⅔ cup plus 2 tablespoons harissa paste
• 2 tablespoons white wine vinegar, divided
• 3¼ lb medium sweet potatoes, peeled
• Kosher salt
• 3 tablespoons raw pistachios
• 2 teaspoons sesame seeds
• 1 teaspoon fennel seeds
INSTRUCTIONS
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.
NOTES
Do ahead: Dukkah can be made 3 days ahead. Store airtight at room temperature.
