Moroccan Roasted Sweet Potato & Herb Salad

1. Preheat Oven and Prepare Potatoes

Set your oven to 375°F (190°C). Peel the sweet potatoes and cut into bite-sized cubes for even cooking.

2. Toss to Coat and Arrange for Roasting

In a large bowl, gently toss the sweet potato cubes with enough olive oil to coat and season with salt to taste. Spread the seasoned sweet potatoes in a single layer on a baking dish.

3. Roast to Perfection

Place in the oven and roast until the sweet potatoes are fork-tender.

4. Cool the Potatoes and Mix the Marinade

Once roasted, remove the sweet potatoes from the oven and let them cool to just above room temperature. Whisk together the saffron, fresh ginger, cumin, paprika, a dash of salt, lemon juice, and extra-virgin olive oil in a separate bowl to create the marinade.

5. Herb Infusion

Fold the chopped cilantro and parsley into the marinade.

6. Dress the Potatoes and Marinate

Drizzle the prepared marinade over the lukewarm sweet potatoes, coating them well. Let the salad sit for at least 30 minutes to allow flavors to meld, stirring occasionally for even absorption.

7. Season to Taste and Serve

Before serving, do a final taste test and adjust the salt as needed. Offer the salad as a flavorful accompaniment or a standalone dish at room temperature for optimal taste.