Moroccan Sweet Potato Salad
A delicious sweet potato salad with sweet, citrusy, spiced and herby flavors. A great summer or fall recipe. Pair it with grilled or roasted chicken to complete the meal.
Servings: 6
Ingredients
- 2 1/2 lbs sweet potatoes/yams (such as red garnet), peeled and cut into 3/4-inch cubes
- 5 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 2 1/2 Tbsp fresh lemon juice
- 1 Tbsp fresh orange juice + 1/2 tsp orange zest
- 1 tsp minced garlic (1 clove)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp cayenne pepper
- 1/2 cup sliced almonds, toasted
- 1/4 cup dried cranberries
- 1/4 cup minced fresh parsley
- 3 Tbsp minced fresh cilantro
- 2 Tbsp minced fresh mint (or more cilantro)
Instructions
- Preheat oven to 425 degrees. 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 Tbsp 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 Tbsp 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.
- Recipe source: inspired by Roots by Dianne Morgan