Step 1

Preheat the oven to 375’ and grease a 2 qt. casserole dish. We need them to fit snug.

Step 2

Peel the sweet potatoes. Use a mandolin (ideally, but not crucial) to slice all of the potatoes ⅛” thin. Any thinner and they won’t hold. Peel and slice the onion super thin. Collect everything in a super large bowl.

Step 3

Mix the harissa, vinegar and oil or melted butter together with the salt.

Step 4

Pour it over the potatoes and use your hands to mix everything together, you’ll kind of need to rub it on all sides of the potatoes. If it looks dry, add a bit more oil or melted butter.

Step 5

To assemble, make bundles of alternating types of potatoes with bits of onion here and there. Arrange these bundles in concentric circles in your casserole dish. You want them all to be tightly packed in there. Cover the dish loosely with foil and bake for 35 minutes.

Step 6

Take the foil off, spoon some of the oil pooling on the bottom and brush it on top of the potatoes, turn the oven up to 425’ and bake another 25 minutes until the top is crisped. Pull out a potato and test it for doneness.

Step 7

To garnish, sprinkle the crushed pistachios over the top, and some chopped cilantro or microgreens on top of that.