Maple Harissa Sweet Potato Gratin with Almond Dukkah

• Produce

  • 2 large cloves Garlic
  • 3 Sweet potatoes (2 1/2-3lbs, medium

• Condiments

  • 2 tbsp Harissa, mild
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tbsp Coriander seeds
  • 1 tsp Peppercorns, black
  • 1 1/2 tsp Salt
  • 1/2 tsp Salt, flaky
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Almonds, dry roasted
  • 2 tsp Cumin seeds

• Other

  • 3 tablespoons dukkah (recipe below or store-bought

Found on snixykitchen.com

Ingredients

• 3 medium sweet potatoes (2½-3lbs), thinly sliced 1/16th to ⅛th inch thick (preferably with a mandoline or food processor)
• 3 tablespoon extra virgin olive oil
• 2 tablespoons mild harissa
• 2 tablespoons pure maple syrup
• 1½ teaspoons salt
• 2 large cloves garlic, thinly sliced
• 3 tablespoons dukkah (recipe below or store-bought)
• ⅓ cup dry roasted almonds coarsely chopped
• 2 tablespoons sesame seeds
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• ½ teaspoon flaky salt

Directions

• Preheat oven to 400°F.
• In a large bowl, toss the sliced sweet potatoes in olive oil, harissa, maple syrup, and salt.
• Arrange sliced sweet potatoes vertically in concentric circles in a 10-inch casserole or gratin dish (round, oval or even square will work!). Tuck garlic slices in between potatoes.
• Cover gratin dish in foil and roast for 40 minutes.
• Remove foil and bake for another 15-20 minutes until potatoes are tender and beginning to turn brown on top.
• Meanwhile, prepare the dukkah. In a dry skillet, toast the sesame seeds, coriander seeds, and cumin seeds over low heat, stirring constantly, until they smell fragrant and sesame seeds begin to turn golden, 2-3 minutes.
• Either in a coffee grinder or with a mortar and pestle, finely grind black peppercorns. Add the toasted seeds and lightly grind with a few pulses. Toss the ground seeds with chopped almonds and salt.
• Top potatoes with 3 tablespoons dukkah (reserve remaining dukkah for later use) and serve warm.