moroccan sweet potatoes

April 3, 2013

Over the Easter weekend, my house was buzzing with guests.  I love hosting because this gives me the opportunity to experiment with new dishes…

One recipe that tantalized my taste buds this weekend was Moroccan Sweet Potatoes.  Served as a main dish, side or cold as a salad, this combination of rich textures, crunchy nuts and sweet & salty flavors will sure to please.


2 TBSP olive oil
1 TBSP sea salt
1 cup onion, diced
1 TBSP fresh ginger or ½ tsp dry ground ginger
1 TBSP ground cumin
1 tsp paprika
1 lb sweet potato, peeled & cubed
1 cup water
¼ cup fresh orange juice
1 tsp orange zest
1 tsp lemon zest
2 TBSP lemon juice
2 tsp pure maple syrup
12 kalamata olives, cut in ½
1/3 cup slivered almonds, toasted and coarsely chopped
¼ cup flat leaf parsley, cut


  • In a large sauté pan, sweat the onions in the olive oil for about 10 minutes
  •  Add the ginger, cumin and paprika and sauté for another couple minutes
  •  Add the sweet potatoes, water, orange juice and citrus zests to the pan and cook covered for about 15 minutes
  • Remove the lid and continue to cook for another 5 minutes or until the sauce has reduced by about ½
  • Combine the lemon juice and maple syrup and pour over the potatoes
  • Combine with kalamatas and nut and top with cut parsley





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