Shingled Sweet Potatoes with Harissa
['2/3 cup plus 2 Tbsp. extra-virgin olive oil', '2/3 cup plus 2 Tbsp. harissa paste', '2 Tbsp. white wine vinegar, divided', '3 1/4 lb. medium sweet potatoes, peeled', 'Kosher salt', '3 Tbsp. raw pistachios', '2 tsp. sesame seeds', '1 tsp. fennel seeds', 'A spice mill or mortar and pestle']
Preheat oven to 400°F. Whisk 2/3 cup oil, 2/3 cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" thick. Add to bowl with harissa mixture and toss to coat; season with salt.
Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly, and roast, brushing any accumulated harissa oil in dish onto sweet potatoes every 10–15 minutes, until soft and starting to brown on top, about 1 hour.
Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely grind. Set dukkah aside.
Whisk remaining 2 Tbsp. oil, 2 Tbsp. harissa, and 1 Tbsp. vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.
Dukkah can be made 3 days ahead. Store airtight at room temperature.
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