How To Make How To Make Moroccan Sweet Potato Salad
This delectable Moroccan-Inspired sweet potato salad is the perfect summer dish to go alongside with your meat dishes and shared among your family!
Preheat oven to 425 degrees F. Spray an 18 by 13-inch baking sheet with non-stick cooking spray, then place sweet potatoes on baking sheet.
Drizzle sweet potatoes with 2 tablespoons of olive oil, season lightly with salt and pepper and toss to coat, spread into an even layer.
Roast in preheated oven until just tender, tossing once halfway through, about 20 minutes total.
Meanwhile in a small mixing bowl whisk together 3 tablespoons of olive oil, lemon juice, orange juice, orange zest, garlic, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper and season with salt and pepper to taste.
Remove potatoes from oven, immediately pour into a bowl then pour dressing over potatoes and gently toss with a rubber spatula to coat.
Let rest for about 5 minutes to absorb dressing, tossing once halfway through.
Toss in parsley, cilantro and mint and serve. Note that this will store well in refrigerator for a day and rewarm the following day.
- Calories: 256.79kcal
- Fat: 13.11g
- Saturated Fat: 1.55g
- Trans Fat: 0.00g
- Monounsaturated Fat: 9.03g
- Polyunsaturated Fat: 2.05g
- Carbohydrates: 32.45g
- Fiber: 6.04g
- Sugar: 6.79g
- Protein: 4.42g
- Sodium: 405.77mg
- Calcium: 79.72mg
- Potassium: 591.24mg
- Iron: 1.77mg
- Vitamin A: 1021.73µg
- Vitamin C: 9.80mg
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