SWEET POTATOES WITH HONEY AND DUKKAH
Dukkah is an Egyptian blend of nuts — commonly hazelnuts, though others can be used or added — sesame seeds and spices. Usually used as a dip with olive oil for bread, it’s wonderful sprinkled on feta, chicken and white fish. Most supermarkets carry it if you don’t feel like making it, though fresher is better. Serves: 6 to 8 2 lb (907 g) sweet potatoes, peeled 4 tbsp (60 mL) extra virgin olive oil
1½ tsp (7.5 mL) salt
2 tbsp (30 mL) unsalted butter, melted 2 tbsp (30 mL) honey 3-4 tbsp (45-60 mL) dukkah, recipe follows
Heat the oven to 400 f (200 C). if you have great knife skills, slice the potatoes into 1/16 to 1/8-inch (1.5-3 mm) rounds. if not, use a food processor or mandoline. Toss the slices with the oil and salt. The slices will tend to clump together and that’s fine, don’t worry about getting them all coated. make stacks out of the potatoes and arrange them vertically, starting at the edge of a 12- to 13-inch (30.5-33 cm) long oval baking dish. press down lightly to fan them out nicely in the dish as you go along. Cover the dish with a lid or foil and bake for 1 1/2 hours until the potatoes are tender. Combine the melted butter and honey and brush over the top of the potatoes. return to the oven and bake for 20 minutes longer until browned. sprinkle with the dukkah and serve with the remaining dukkah on the side.