65 minutes
A delightful Moroccan Sweet Potato Salad with warm, earthy flavors of sweet potatoes combined with vibrant spices and fresh herbs.
Sweet Potatoes, peeled and cut into large cubes
0 lb
Olive Oil, for roasting
tablespoons
to taste
Saffron Threads
pinches
Fresh Ginger, grated
teaspoons
teaspoons
teaspoons
Lemon Juice, fresh
tablespoons
tablespoons
Cilantro, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Roast the Sweet Potatoes
Preheat your oven to 375°F (190°C). Place the cubed sweet potatoes in a baking dish, toss with olive oil and salt. Roast until they are fork-tender, then let cool to room temperature.
2. Prepare the Marinade
While the sweet potatoes are cooling, prepare the marinade by combining saffron threads, grated ginger, cumin, paprika, salt, lemon juice, and extra-virgin olive oil in a bowl. Add chopped cilantro and parsley.
3. Combine and Marinate
Combine the roasted sweet potatoes with the prepared marinade. Stir gently and allow to sit for about 30 minutes, stirring occasionally. Adjust seasoning with additional salt if needed before serving.
Cut the sweet potatoes evenly to ensure uniform cooking, about 1-inch cubes. Preheat your oven and roast at a higher temperature (around 425°F/220°C) to encourage caramelization. Toss with olive oil, salt, and spices before roasting to infuse flavor.
The acid component is crucial for balancing sweetness. Taste and adjust the lemon juice or vinegar as needed before serving. Use preserved lemons for an authentic Moroccan flavor.
Build a complex flavor profile using a combination of spices in both the dressing and while roasting vegetables. Grind whole spices for a fresher taste and adjust seasoning after cooling as flavors may dull.
Use fresh herbs generously and chop them just before serving to maximize aroma and freshness. Mix cilantro and parsley for a balanced herbaceous profile.
Cool the salad to room temperature to maintain flavor robustness. Aim for a mix of textures
Comments (0)