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!
Serves:
Ingredients
- 2½lbsweet potatoesor yams (such as red garnet), peeled and cut into ¾-inch cubes
- 5tbspolive oildivided
- saltto taste
- black pepperfreshly ground, to taste
- 2½tbspfresh lemon juice
- 1tbspfresh orange juice
- ½tsporange zest
- 1tspgarlicminced
- ½tspground cumin
- ½tspground coriander
- ½tsppaprika
- ¼tspground cinnamon
- ¼tspground ginger
- ⅛tspcayenne pepper
- ½cupalmondssliced, toasted
- ¼cupcranberriesdried
- ¼cupfresh parsleyminced
- 3tbspfresh cilantrominced
- 2tbspfresh mintminced, or more cilantro
Instructions
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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.
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Drizzle sweet potatoes with 2 tablespoons of olive oil, season lightly with salt and pepper and toss to coat, spread into an even layer.
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Roast in preheated oven until just tender, tossing once halfway through, about 20 minutes total.
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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.
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Remove potatoes from oven, immediately pour into a bowl then pour dressing over potatoes and gently toss with a rubber spatula to coat.
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Let rest for about 5 minutes to absorb dressing, tossing once halfway through.
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Toss in parsley, cilantro and mint and serve. Note that this will store well in refrigerator for a day and rewarm the following day.
Nutrition
- 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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