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Shingled Sweet Potatoes

Meal: 225 cal Protein: 2 g Carbs: 25 g Fat: 13 g

Serving size 1/12 C 225 cal Protein: 2 g Carbs: 25 g Fat: 13 g

Ingredients

3 ¼ lb Sweet Potato , peeled
Salt , kosher
⅔ C Plus 2 Tbsp Olive Oil
⅔ C Plus 2 Tbsp Harissa Paste
2 Tbsp White Wine Vinegar
3 Tbsp Raw Pistachios
2 Tbsp Sesame Seeds
1 Tsp Fennel Seeds

Directions

Preheat oven to 400F.
Slice Sweet Potatoes crosswise with a Knife or Mandolin to 1/8” thick.
Brush casserole dish with EVOO and stack potatoes in rows filling the dish.
Whisk together EVOO, Harissa, and Vinegar. Reserve a small amount, then brush the rest evenly across the top of all the potatoes.
Use a Mortar & Pestle or a Knife to finely chop pistachio and the seeds. Then sprinkle over top of the potatoes.
Bake Sweet Potatoes and baste with reserved Harissa mixture every 15 minutes. Remove from oven and serve.