In Morocco and Tunisia, sweet potatoes are often cooked in tagines, combined with herbs and spices, and served as a side dish or salad. The combination of green olives and preserved lemon is typically Moroccan.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 20 Minutes
- 4 tbsp olive oil
- 1 onion, coarsely chopped
- 1 tsp cumin seed
- 1 oz (25 g) fresh ginger, peeled and finely chopped
- 1 lb 2 oz (500 g) sweet potatoes, peeled and cut into bite-sized cubes
- ½ tsp pimentón (Spanish paprika)
- salt and freshly ground black pepper
- 10 pitted green olives
- 1 preserved lemon peel, finely chopped
- ½ lemon juice
- small bunch of flat-leaf parsley, finely chopped
- small bunch of cilantro, finely chopped
How to Make It
- Heat the oil in a tagine pot or heavy bottomed pan. Stir in the onion and cook for 1–2 minutes, until it begins to color. Add the cumin and ginger and cook until fragrant.
- Toss in the sweet potatoes along with the paprika and pour in enough cold water to just cover the bottom of the pot. Cover and cook gently for 10–12 minutes, until tender but firm and the liquid has reduced.
- Season to taste and add the olives, lemon, and lemon juice. Cover and cook for another 5 minutes to let the flavors combine.
- Stir in half the herbs and transfer the mixture to a serving dish. Garnish with the rest of the herbs and serve warm or at room temperature.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.