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 Mother's!
Using Mother's in this recipe really helps to break through any spiciness the harissa brings. It's a fresh dish that will have your family asking for more!
Shingled Sweet Potato Casserole
Serves 8 | 16g Fat | 4g Protein | 50g Carbs
For the Sweet Potatoes:
- ½ Cup Avocado oil
- ½ Cup Harissa Paste
- 3 Tablespoons FOND Mother's
- Salt & Pepper, to taste
3 Pounds Small/Medium Sweet Potatoes, peeled
For the Topping:
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Harissa Paste
- 1 Tablespoon FOND Inside Job
- 3 Tablespoons Roasted Pistachios
- 1 Tablespoon Sesame Seeds
2 Teaspoons Fennel Seeds
Preheat the oven to 400 degrees.
In a large bowl, combine the avocado oil, harissa, bone broth, salt, and pepper. 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 avocado oil, 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!