I keep meeting people who 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, the sweetness from red garnet “yams” is subdued with hot chili pepper paste (harissa) and topped with savory roasted almonds and spice seeds (dukkah). I’ve teamed up with got milk? to elevate 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.