Last updated on April 8th, 2019
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.
Even our little cheese baby agrees milk is the only cure for a little heat. Just this afternoon, Zoella showed us just how not baby-proof our house is when she crawled right onto our original 1950s floor furnace and got a grate-patterned burn across her delicate fingers (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. That shrill pained cry that makes me feel so awful will only letup with one thing…
…got milk? (Or as Lucas refers to it: “mama’s magic powers.”) More and milk conveniently 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 can to prevent her from becoming a picky eater – her list of approved cuisines so far includes vegan Tibetan food, Ethiopian lentils and injera, and now this maple 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. She will pull all the books off your bookcase and requires a 2 foot DO-NOT-PUT-ANY-DISHES-HERE radius around her at the dinner table, but as long as she can practice putting food in her mouth on repeat, she’s a happy camper. (Warning: she can also chipmunk sweet potatoes like a boss.)
This maple harissa sweet potato gratin with almond dukkah is both baby and husband approved. For the topping, dry roasted almonds are tossed 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 caraffe of milk on the table and it’s a feast!
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Maple Harissa Sweet Potatoes
Almond Dukkah Topping
Disclosure: Special thanks to got milk? for sponsoring this post! Food Loves Milk. And thanks to you for supporting the companies that keep Snixy Kitchen cooking!