Bon Appétit's Shingled Harissa Sweet Potatoes

November 04, 2023By Jordan Swain

Bon Appétit's Shingled Harissa Sweet Potatoes With Bone Broth

Name: Bon Appétit's Shingled Harissa Sweet Potatoes With Bone Broth
Yield: 8
Ingredients: ½ cup FOND’s Pure &amp; Unflavored Tallow, melted; ½ cup harissa paste; 3 Tbsp FOND’s Fennel &amp; Bay Leaf Bone Broth; Salt &amp; pepper, to taste; 3 lbs small-medium sweet potatoes, peeled; 2 Tbsp Pure &amp; Unflavored Tallow or Lard; 2 Tbsp harissa paste; 1 Tbsp FOND’s Fennel &amp; Bay Leaf Bone Broth; 3 Tbsp roasted pistachios; 1 Tbsp sesame seeds; 2 tsp fennel seeds

Rated 5 stars by 1 users

Servings

Calories

164

When I saw this recipe on Bon Appétit a year ago I KNEW it would be making an appearance at my Thanksgiving table. The perfect combination of sweet, spicy, salty and you guessed it FOND Bone Broth. This year we wanted to elevate our sweet potatoes to a much more sophisticated level, and dress them up using spicy, yummy harissa and our flavor Fennel & Bay Leaf!

Ingredients

For the sweet potatoes:

½ cup FOND’s Pure & Unflavored Tallow, melted
½ cup harissa paste
3 Tbsp FOND’s Fennel & Bay Leaf Bone Broth
Salt & pepper, to taste
3 lbs small-medium sweet potatoes, peeled

For the topping:

2 Tbsp Pure & Unflavored Tallow or Lard
2 Tbsp harissa paste
1 Tbsp FOND’s Fennel & Bay Leaf Bone Broth
3 Tbsp roasted pistachios
1 Tbsp sesame seeds
2 tsp fennel seeds

Directions

Preheat the oven to 400 degrees.
In a large bowl, combine the tallow, harissa, bone broth, salt, and pepper for the sweet potatoes. Using a mandolin, slice the sweet potatoes ⅛ inch thick into the bowl. Once they are all sliced, toss them into the harissa mixture and line them tightly upward into a 2-quart baking dish. Bake the sweet potatoes for approximately one hour, you can poke them with a fork to test doneness.
In a separate bowl, combine the tallow or lard, harissa paste and bone broth. Set to the side.
Toast the pistachios, sesame seeds, and fennel seeds together in a saute pan on medium-high heat until fragrant and nutty, about 5 minutes with constant stirring. Remove once toasted and pulse this mixture in a food processor or a coffee grinder, just enough to break up the pistachios and fennel seed. You still want to see each ingredient.
Once the sweet potatoes are done, top them with the harissa paste mixture, and the toasted seed mixture. Serve warm!