Sweet Potato Salad
Sweet potatoes are very popular in Morocco. In this recipe, their sweet, delicate flavor marries well with the mixture of aromatics.
Recipe information
Yield
serves 4
Ingredients
1 large onion, chopped coarsely
5 tablespoons extra virgin olive oil
1 pound orange-fleshed sweet potatoes, peeled
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt
6 or 7 green olives
Peel of 1/2 preserved lemon, chopped (optional) (see page 7)
Juice of 1/2 lemon
2 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Fry the onion in 2 tablespoons of oil until golden. Cut the sweet potatoes into pieces (about 1-inch cubes), add to the pan, and barely cover with water. Add the ginger, cumin, paprika, a little salt, and two more tablespoons of oil. Cook until the potato pieces are tender, and the liquid has reduced to a sauce, turning the potatoes over once, and keeping watch so that they do not suddenly fall apart.
Step 2
Serve at room temperature, mixed with the olives and preserved lemon peel, if using, and sprinkled with lemon juice, the remaining olive oil, and the chopped parsley.
