Sweet potatoes topped with spicy harissa, sweet honey, crunchy dukkah and bright parsley!

Sweet potatoes topped with spicy harissa, sweet honey, crunchy dukkah and bright parsley!

Hassleback potatoes are typically cut in thin slices, while keeping the base of the potato intact – and when baked, fan out like an accordian file.  This is a simpler version, using a mandoline for precise cutting and stunning visual presentation.  Roasted and basted with Harissa, a North African spice paste, and topped with dukkah (a nut/seed mix that varies by cultural region), sweet potatoes never tasted so good.  The bonus:  Use the leftover dukkah and add it to olive oil for a savory dip for bread, sprinkle it on eggs or even pasta for added crunch and immense flavor. This recipe serves 10-12.


What you’ll need:

Vegetable peeler

Mandoline or sharp knife

Heat proof casserole dish

Heavy bottom pan (I use cast iron)

Spice or clean coffee grinder or mortar and pestle

Whisk and small bowl

Heatproof basting brush


·       6 medium sweet potatoes, washed and peeled

·       ½ cup extra virgin olive oil

·       1/3 cup harissa paste

·       2 TB honey

·       3 TB lemon juice

·       Salt and pepper

·       Chopped Italian parsley and cilantro, if desired



1.    Preheat oven to 400 degrees.  Wash and peel sweet potatoes.  With a mandoline set at its thickest setting (about 1/8”), slice all the potatoes and place in a large bowl.

2.    Whisk the oil, harissa, honey and lemon juice in a small bowl and pour over the potatoes.  With your hands coat them thoroughly, trying to avoid breaking the slices.

3.    Stack several slices together and begin to arrange them standing upright in concentric circles in your casserole, packing tightly.

4.    Roast potatoes, brushing every 10-15 minutes with pan juices, until the edges are brown and golden – about an hour. Remove from oven to cool and set up.


To serve:

Baste the potatoes once more in the pan juices. Sprinkle liberally with the dukkah, a squeeze of lemon and a toss of some chopped parsley and cilantro.

The day after:

  • Sprinkle the dukkah on to some burrata or goat cheese with some cranberry sauce on the side.  Enjoy with some thin slices of baguette for a post-Turkey-Day appetizer.

  • Make a hash by chopping the sweet potatoes, and adding to a frying pan full of sautéed onions, chopped cilantro and parsley, and a few handfuls of frozen hash brown potatoes for good measure.  Serve with poached eggs for a super flavorful meal.