Harissa Smashed Sweet Potatoes with Charred Dates

The Stuff:

• 2 (9-Ounce each) Japanese or orange sweet potatoes, scrubbed
• 3 Tablespoons plus 2 Teaspoons extra-virgin olive oil, divided
• 3/4 Teaspoon kosher salt, divided
• 1/2 Teaspoon black pepper, divided
• 1 Small shallot, halved lengthwise
• 4 Medjool dates, pitted and cut lengthwise into quarters
• 4 Tablespoons unsalted butter
• 1 1/2 Tablespoons harissa paste
• 1/2 Cup labneh
• 1 Tablespoon roughly chopped fresh coriander
• 2 Teaspoons roughly chopped fresh dill
• 1 Teaspoon roughly chopped fresh mint
• 1 Teaspoon grated lime zest, plus 1 Tablespoon fresh juice, divided
• 1/4 Teaspoon Urfa chilli (optional)

The Method:

1. Preheat oven to 425°F. Place each sweet potato on a large sheet of aluminium foil. Rub potatoes all over with 2 Teaspoons oil; sprinkle with 1/2 Teaspoon salt and 1/4 Teaspoon pepper; wrap tightly with foil. Bake directly on oven rack until mostly tender, 45 to 50 minutes. Reduce oven temperature to 400°F.
2. While potatoes are baking, heat a large cast-iron skillet over high. Add shallot, cut side down, and dates to dry pan; cook, undisturbed, until charred, 3 to 5 minutes. Transfer to a small heatproof bowl and cover with plastic wrap. Set aside to steam until ready to use. Wipe skillet clean.
3. Unwrap potatoes and discard foil. Place cooked potatoes between two sheets of parchment paper and press gently, with palm or plate, to expose some of the pulp through the skin and flatten to a 1/2- to 1-Inch thickness. Heat 2 Tablespoons oil in same skillet over medium. Add smashed potatoes; cook, undisturbed, until bottom side is golden brown, about 3 minutes. Flip and place on a small baking sheet; bake at 400°F, until heated through, about 5 minutes. Do not wipe skillet clean.
4. While potatoes are baking, heat same skillet over medium; add butter and cook, stirring occasionally, until butter turns brown and fragrant, about 3 minutes. Carefully stir in harissa paste until combined. Remove from heat.
5. Divide labneh between 2 plates. Place sweet potatoes over labneh and drizzle with harissa butter. Set aside.
6. Remove plastic wrap from bowl, separate shallot petals with your hands or coarsely chop shallot, and return to bowl with dates. Add coriander, dill, mint, 1 Tablespoon lime juice, remaining 1 Tablespoon oil, and remaining 1/4 Teaspoon each salt and pepper; toss until well combined. Place herb-onion salad on top of sweet potatoes, about 1/3 Cup each, sprinkle with Urfa chilli, if using, and remaining 1 Teaspoon lime zest.

Source: https://www.foodandwine.com/harissa-smashed-sweet-potatoes-12163058