Maple Harissa Sweet Potato Gratin (2024)

December 5, 2016 by Sarah Menanix · Modified: Mar 21, 2024

4.78 from 22 reviews

JUMP TO RECIPEPrint Recipe

I keep meeting peoplewho insist they don't really like sweet potatoes. And by people, I mean my husband.This maple harissa sweet potato gratin topped with almond dukkah is for all those bah humbug naysayers. Here, thesweetness from red garnet "yams" is subdued withhot chili pepper paste (harissa) and topped with savory roasted almondsand spice seeds (dukkah). I've teamed up with got milk? to change up your traditional sweet potato casserole with a whole host of new flavors and a bit of heat. Heat that's perfectly tamed with a glass of milk.

Even our little cheese babyagrees milk is the onlycurefor a little heat. Justthis afternoon, Zoella showed us just hownot baby-proof our house is when she crawled right onto our original 1950s floor furnace and got a grate-patterned burn acrossher delicatefingers (I got a matching one when I proceeded to test how hot it was with my own hand...). She has many cries, even many stages of crying, but that cry is distinct. Thatshrill pained cry that makes me feel so awfulwill only letupwithone thing...

...got milk? (Or as Lucas refers to it: "mama's magic powers.")Moreand milkconveniently happen to be the two signs Zo knows...and uses often. And, don't worry, she's gonna be ok! She was back to cat chasing on her hands and knees in no time.

Now that we're well into introducing solid foods to Zoella, I'm doing everything I canto preventherfrom becominga picky eater - herlist of approved cuisinesso far includesvegan Tibetan food, Ethiopian lentils and injera, and now thismaple harissa sweet potato gratin with almond dukkah.

Basically what I'm saying is, if you invite us to your fancy holiday dinner party, Zoella's ready. Shewill pull all the books off your bookcase and requires a 2 foot DO-NOT-PUT-ANY-DISHES-HEREradius around her at the dinner table, but as long as she can practice putting foodin her mouth on repeat, she'sa happy camper. (Warning: she can also chipmunk sweet potatoeslike a boss.)

This maple harissa sweet potato gratin with almond dukkah is both baby and husband approved. For the topping, dry roasted almonds aretossed with toasted sesame seeds, coriander seeds, cumin seeds, black pepper and flaky salt for a spin on dukkah - a spice mix traditionally made with toasted hazelnuts.While the harissa adds a little heat, the sweet potatoes calm the spice and the dukkah adds nutty spice aromatics,creating just the right savory balance to serve up at your fancy holiday dinner party. Throw a caraffeof milk on the table and it's a feast!

Thanks for readingSnixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter,Bloglovin’, orPinterest, orsubscribevia e-mailto get new recipes right to your inbox.

Recipe

Maple Harissa Sweet Potato Gratin with Almond Dukkah

yields: 4 -6 side servings

4.78 from 22 reviews

PRINT PIN SAVE

Ingredients

Maple Harissa Sweet Potatoes

▢ 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

Almond Dukkah Topping

▢ 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

INSTRUCTIONS

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.

This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.

Disclosure: Special thanks to got milk?for sponsoring this post! Food Loves Milk. And thanks to youfor supporting the companiesthatkeep Snixy Kitchen cooking!

More Gluten-Free Fall Recipes

The Best Gluten-Free Chocolate Chip Cookies
Gluten-Free Apple Upside-Down Cake
Gluten-Free Gnocchi

SUBSCRIBE NOW

get free recipes straight to your inbox:

Reader Interactions

You may also enjoy:

Gluten-Free Almond Cake

35 Comments

Veronica -
December 05, 2016 at 11:01 pm
Oh no my poor baby granddaughter! Glad to hear she is fine and chasing the cats around! I love sweet potatoes! This recipe looks so good! I will have to bake this beautiful side dish for our Christmas dinner! Thank you for the recipe!
Reply
- Sarah Menanix -
  December 12, 2016 at 10:48 pm
  She's so resilient! I'm pretty sure I'm the bigger baby of the two of us...
  Reply
Mary -
December 06, 2016 at 12:29 am
It looks so yummy !! I love sweet potato ! :)
Reply
Aysegul Sanford -
December 06, 2016 at 7:04 am
I am loving this cheese-baby-approved maple harissa sweet potato gratin. The almond dukkah topping is a genius idea!
These photos are breathtaking as always!
Cheers!
PS:I wish I could make dinner for that cutie pie.. Hopefully some day.. <3
Reply
- Sarah Menanix -
  December 12, 2016 at 10:48 pm
  Thank you!! You are so sweet. You are welcome to come visit us ANY TIME!
  Reply
Caroline -
December 06, 2016 at 7:25 am
As soon as this page loaded and I saw that first image…I honestly took a deep breath and said, "oooooh." This is such a beautiful mix of spices, textures and sweetness. Your images and food styling are so beautiful as well. Happy Holidays!
Reply
- Sarah Menanix -
  December 12, 2016 at 10:49 pm
  Aww - you are so sweet! Thank you!!
  Reply
Sheri -
December 06, 2016 at 7:45 am
What a gorgeous dish! Hope we get to try it over the holidays!
Reply
Claudia | The Brick Kitchen -
December 06, 2016 at 2:31 pm
YES harissa and dukkah are my fave! Together, they're a match made in heaven. My other fave way of using them has been a harissa marinated chicken with a tabouleh, loads of hummus and heaps of dukkah. Definitely need to try these sweet potato soon - i've actually never made a gratin!
Reply
- Sarah Menanix -
  December 12, 2016 at 10:51 pm
  I need to make harissa marinated chicken ASAP!!
  Reply
Nicole ~ cooking for keeps -
See Also
Christmas Turkey | Turkey Recipes | Jamie Oliver
December 06, 2016 at 2:37 pm
I'm with you all the way. I am also introducing Teddy to ALL THE FOODS, so he doesn't become a picky eater later in toddler-hood. So far, he loves everything I've given him (as long as it has ample flavor), and I'm crossing my fingers it lasts! It's no wonder so many babies don't like anything when all they eat is bland foods from six months on. He also happens to adore spice AND sweet potatoes, so both he and I would devour this! Gorgeous!
Reply
- Sarah Menanix -
  December 12, 2016 at 10:53 pm
  I just learned today that she doesn't like EGGS! She straight up refused them. She ate cheese, mandarins, CHICKEN (for breakfast...) but picked allll around the eggs. I tried to feed them to her and she shook her head no. What's up, baby?!
  Reply
[emailprotected] -
December 06, 2016 at 5:26 pm
Awww poor little thing. Burns are the worst.
These potatoes however look awesome! My husband thinks he doesn't like sweet potatoes, but I put them on the dinner table anyways, and he always eats them!
Reply
- Sarah Menanix -
  December 12, 2016 at 10:55 pm
  Haha that's too funny! Try these and see if he changes his tune!
  Reply
TinaC -
December 07, 2016 at 2:54 am
I am the family member who doesn't like sweet potatoes....but will try this recipe with the ones we received in our CSA package this week.....
Reply
sarah -
December 07, 2016 at 6:37 am
Wow, your potatoes look so beautiful! I like sweet potatoes, but always forget about them unless it is a holiday. And, I'm sorry to hear about your littles burn! I had a flashback of my daughter's baby scream when I read it, and got all anxious. :)
Reply
- Sarah Menanix -
  December 12, 2016 at 10:56 pm
  Thank you!! Also: Oh man - the baby scream is no joke, right? Tonight she burst into tears when neither of us were looking - that silent cry kind of cry...we still don't know what happened!
  Reply
betty -
December 07, 2016 at 11:06 am
Oh wow, Sarah, this is just so gorgeous!!!
Reply
alana -
December 07, 2016 at 1:08 pm
i wanna see zo stuff her face with these tatoes. or anything really. also, lucas, i'm shocked. cannot believe he doesn't like sweet potatoes... wtf dude?
Reply
- Sarah Menanix -
  December 12, 2016 at 10:56 pm
  Yeah. WTF DUDE.
  Reply
Valentina @Hortus -
December 08, 2016 at 2:03 pm
If I were your husband I'd be drooling all over these!! I really want to make this now. Pumpkin made this way would turn out just as well I bet!
<3
Reply
Todd Wagner | HonestlyYUM -
December 08, 2016 at 8:49 pm
Who doesn't like sweet potatoes?!! I don't believe you! What a fancy little eater you have there. Can we set her and Fiona up on a vegan Tibetan food date sometime soon? You and I can stay home ate eat this gratin. So preeeeetty!!
Reply
- Sarah Menanix -
  December 12, 2016 at 10:57 pm
  Yes!! I feel like this is the perfect place to take two kids (that's not sarcasm). Let's do it!!
  Reply
Sherrie -
December 10, 2016 at 3:01 pm
What kind of crazy person doesn't like sweet potatoes {LUCASSSSS}?
Reply
traci | VanillaAndBean -
December 12, 2016 at 5:44 am
A gorgeous and flavor rich recipe, Sarah. I could eat it all!!
Reply
TinaC -
December 13, 2016 at 4:44 am
Sarah, I have always given my CSA sweet potatoes away but decided to go for this recipe..... I substituted hot paprika for the harissa(it is not preferred in our household)...
the recipe is now a family favorite!!! ...especially the dukkah...I used my coffee grinder and it worked like a charm.....thank you for another great dish!
Reply
Carla -
December 13, 2016 at 11:40 pm
SOMEONE in this house eats enough sweet potatoes for the two of us. AHEM.
(Also, DUKKAH. YES.)
Reply
Emily -
December 21, 2016 at 2:59 pm
These photos are SO GORGEOUS. Sharing this on my Facebook page immediately and adding them to my menu stat. I also can't stop staring at that gorgeous striped towel/napkin. Can I ask where you found it? It's stunning!
Reply
- Sarah Menanix -
  December 21, 2016 at 4:54 pm
  Aw thank you so much!! I'm going to make this for Christmas dinner! That linen is LinenMe brand and I got it on amazon!
  Reply
Billy -
December 29, 2017 at 12:39 pm
Wow, this looks so good. I can't wait to try making this at home. Harissa is such an interesting and flavorful ingredient - I've been trying to add it to my repertoire more!
Reply
Autumn -
July 16, 2019 at 2:34 pm

This is one of my favorite side dishes. One of my husband's favorites as well. It pairs well with many things.
Reply
Jewel Greenberg -
November 30, 2019 at 7:12 pm
These were soooo good! I used the Trader Joe's Harissa Paste which I found to be on the spicy side (and I made about an extra third of the sauce because I felt like the last of my sweet potato coins were getting jipped!). This was such a hit at our Thanksgiving and brought a really nice touch of heat to what's traditionally a fairly mellow meal. I ended up including a yogurt sauce on the side (greek yogurt, juice from half a lemon, olive oil, water, a bit of garlic, and a pinch of fresh lemon zest) to help soothe the delicious burn. This had the kind of heat that just kept you coming back for more! So good! Thank you for this recipe. First time cooking with harissa, but it won't be the last!
Reply
- Sarah Menanix -
  December 11, 2019 at 9:51 am
  I'm so glad it was a hit! Thanks so much for letting me know!
  Reply
Bill -
October 22, 2023 at 9:15 pm
I made this for thanksgiving a few years ago. Still getiing asked about it. good stuff
Reply
Kate -
October 23, 2023 at 9:29 am
When my granddaughter was a baby, she'd eat just about anything on the table. Had her help make cinnamon rolls, potato salad, asparagus, broccoli. You name it, she'd eat it. When she turned 11/12, she stopped snatching raw onions from the prep table. Such a disappointment. As far as I know, she still rejects them but everything else is a go.
Reply

Maple Harissa Sweet Potato Gratin (2024)

FAQs

Why should the potato slices for the gratin not be soaked in water before adding to the cream? ›

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.

Show Me More ›

Why is my sweet potato casserole soupy? ›

(Another hot tip if you're boiling your sweet potatoes: Don't overcook them! They tend to absorb water, which could make the filling watery.) So, say you do have some undercooked bits of sweet potato.

View Details ›

Why are my potatoes au gratin watery? ›

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

Keep Reading ›

Why won't my scalloped potatoes get soft? ›

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

Get More Info Here ›

How to thicken up sweet potato casserole? ›

However, if you prefer a really thick sweet potato casserole, you can add about 2-3 tablespoons of flour to your sweet potato batter and this will help the mixture to thicken. This is an especially good idea if using fresh sweet potatoes.

View Details ›

When not to eat sweet potatoes? ›

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

Learn More ›

How to tell if sweet potato casserole is done? ›

Sprinkle the topping evenly over the sweet potato mixture, then pop it into the oven and let it bake for 40 to 45 minutes. You will know it's done when the topping is lightly browned and the center of your casserole is set and firm.

What brings out the flavor of sweet potatoes? ›

Browning butter packs in tons of flavor, without dulling the sweet potatoes. Slow-roasting the sweet potatoes activates endogenous enzymes that bring out their natural sweetness. A touch of maple syrup, butter, and a bit of chopped thyme are the only embellishments these naturally sweet sweet potatoes need.

See Details ›

What is the sweetest sweet potato? ›

Which sweet potato is the sweetest? Sweetest is subjective but relatively speaking, Garnets and Hannahs are mildly sweet. Purple and Jewels are moderately sweet and the Japanese variety tend to be the sweetest.

What are the white sweet potatoes called? ›

The term white sweet potato is used to describe any variety of sweet potato that has white flesh. The two most common white-fleshed sweet potatoes are Boniato, also called batata, or Cuban sweet potato, and the Japanese sweet potato, also called the satsuma-imo.

What does soaking potato slices in water do? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Explore More ›

What will happen to potato slices soaked in salt water? ›

– When the potato is put into the distilled water, it will absorb the water. The water is trying to dilute the salt inside the potato. – When the potato is put into salty water, it will lose water. The water in the potato moves towards the salty water to try to dilute it.

Find Out More ›

Should potatoes be soaked before baking? ›

Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

Why do we soak potatoes after you slice them? ›

"Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y. While oxidation won't make the potatoes unsafe to eat, it does change their flavor.