Moroccan Sweet Potato Salad

Moroccan sweet potato salad

Recipe: Moroccan Sweet Potato Salad

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian Print
I prefer the darker orange-fleshed sweet potatoes (often labeled "garnet yams") for this salad. You can use the paler variety, but keep a close eye on cooking time. Make a double batch of charmoula and save half for tomorrow's dinner. It makes a great sauce for grilled chicken, swordfish, shrimp, or lamb.

Ingredients

  • 4 medium sweet potatoes (about 2 1/2 pounds), peeled and cut into 1-inch cubes
  • 1/3 cup plus 2 tablespoons olive oil (divided)
  • 3/4 teaspoon salt (divided)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons lemon juice
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup sliced almonds, lightly toasted*

Instructions

  • Heat the oven to 425° Put the sweet potatoes on a baking sheet and toss them with 2 tablespoons olive oil and 1/4 teaspoon salt. Roast the potatoes, stirring once, until tender, 15 to 20 minutes. (One-inch sweet potato chunks are fairly large; check them sooner if you cut the potatoes smaller.) Keep warm in a large bowl.
  • Meanwhile, in a small bowl, make the charmoula by combining the garlic, cumin, paprika, cayenne, lemon juice, and the remaining 1/2 teaspoon salt. Whisk in the remaining 1/3 cup olive oil and then add the parsley and cilantro.
  • Gently combine the roasted sweet potatoes with the charmoula and the toasted almonds. Serve at room temperature. If made ahead of time, refrigerate, then allow to come to room temperature before serving.
  • *Note: To toast nuts, spread them on a baking sheet and bake in a 350° oven for 5 to 8 minutes or until they start to brown. Or put the nuts in a dry frying pan and toast over low heat, stirring frequently. Keep an eye on them (using either method) so the nuts don't burn.

3 Comments

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  1. Becky says:

    I will be making this – it looks delicious! I thought of you last week when I made one of my favorite recipes. The chicken, rice, mango, avocado salad from one of your Quick from Scratch books (herbs, I think). So easy and everyone loves it.

  2. This recipe looks yum … I love cooking with Sweet potatoes … will try it out this weekend! Enjoyed visiting your Kitchen over at Mid-Life Celiac’s Blog!

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