Moroccan Sweet Potato Salad

The Moroccan Sweet Potato Salad is a vibrant dish that brings a burst of flavors and colors to any table. I remember the first time I tasted this dish at a cozy little cafe nestled in the heart of Marrakesh. The sun was setting, casting a golden hue over the city, and I was drawn in by the tantalizing aromas wafting through the air. As I took my first bite of the sweet, roasted sweet potatoes, perfectly balanced with the citrus dressing and fragrant herbs, I was transported to a world of culinary delight. This salad has since become a staple in my kitchen, and it never fails to impress family and friends alike.

What I love most about the Moroccan Sweet Potato Salad is how it embodies the essence of Moroccan cuisine—bold, colorful, and full of life. It’s perfect for gatherings, picnics, or even a cozy dinner at home. The combination of textures and flavors—from the crunchy toasted almonds to the chewy dried cranberries—creates a lovely contrast that leaves you wanting more.

Over the years, I’ve tweaked the recipe to suit my taste, but the heart of it remains unchanged. I often find myself preparing this salad when I crave something healthy yet satisfying. It’s not just a dish; it’s a celebration of flavors that remind me of my travels and the warmth of Moroccan hospitality. So, let’s dive into this delightful recipe and bring a taste of Morocco into our homes!

What to Buy for Moroccan Sweet Potato Salad

When preparing the Moroccan Sweet Potato Salad, it’s essential to select high-quality, fresh ingredients. Each component contributes to the overall flavor and texture of the dish. The star of the show, the sweet potatoes, should be firm and vibrant in color. The combination of fresh herbs adds depth and brightness, while the spices work together to create a warm, aromatic profile.

• 2 1/2 lbs sweet potatoes/yams, peeled and cut into 3/4-inch cubes
• 5 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 2 1/2 Tbsp fresh lemon juice
• 1 Tbsp fresh orange juice + 1/2 tsp orange zest
• 1 tsp minced garlic (1 clove)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp cayenne pepper
• 1/2 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 1/4 cup minced fresh parsley
• 3 Tbsp minced fresh cilantro
• 2 Tbsp minced fresh mint (or more cilantro)

How to Assemble Moroccan Sweet Potato Salad

Preparing the Moroccan Sweet Potato Salad is a delightful experience that brings the kitchen to life with bold flavors. Follow these steps to create a dish that not only tastes incredible but also looks stunning on your table.

1. Preheat your oven to 425 degrees Fahrenheit. This temperature is perfect for roasting the sweet potatoes, allowing them to become tender while developing a beautiful caramelization. Be sure to line your baking sheet with non-stick cooking spray to prevent sticking.

2. Once the oven is hot, spray an 18 by 13-inch baking sheet with non-stick cooking spray, then add the cut sweet potatoes. Spread them out into an even layer for consistent roasting.

3. Now, let’s drizzle the sweet potatoes with 2 Tbsp of olive oil. Season them lightly with salt and freshly ground black pepper. Use your hands to toss everything together, ensuring each piece is coated with the oil and seasoning.

4. Place the baking sheet in the preheated oven and roast the sweet potatoes for about 20 minutes. Toss them halfway through to ensure they cook evenly and reach that perfect tender texture.

5. While the sweet potatoes are roasting, prepare the dressing. In a small mixing bowl, whisk together the remaining 3 Tbsp of olive oil, lemon juice, orange juice, orange zest, minced garlic, cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper. Taste and season with salt and pepper as needed. The dressing should be aromatic and tangy.

6. Once the sweet potatoes are out of the oven, immediately transfer them to a large bowl. Pour the zesty dressing over the warm sweet potatoes, and gently toss with a rubber spatula to coat them evenly. The warmth of the potatoes will help absorb the flavors of the dressing.

7. Allow the salad to rest for about 5 minutes. This waiting period is crucial as it lets the flavors meld together beautifully. Gently toss the sweet potatoes once halfway through to ensure the dressing is distributed nicely.

8. Finally, toss in the minced parsley, cilantro, and mint. These fresh herbs add a burst of freshness that complements the roasted sweet potatoes beautifully. Serve the salad warm or at room temperature.

9. This Moroccan Sweet Potato Salad stores well in the refrigerator for a day, making it perfect for meal prep. Just rewarm it gently before serving again, allowing the flavors to come back to life.

Expert Tips about Moroccan Sweet Potato Salad

To make the most out of your Moroccan Sweet Potato Salad, here are some expert tips to consider. Enhancing your dish will not only improve its taste but also make the preparation process easier.

• Storage: Store leftovers in an airtight container in the refrigerator for up to two days.
• Freezing: This salad is best enjoyed fresh, but you can freeze the roasted sweet potatoes separately.
• Pairing: Try serving it alongside grilled chicken or fish for a complete meal.
• Meal Prep: This salad can be made a day in advance; just add the herbs before serving.
• Experiment: Don’t hesitate to swap out ingredients based on what you have on hand, like different nuts or dried fruits.

Serving Suggestions

When it comes to serving the Moroccan Sweet Potato Salad, the options are limitless! Here are some ideas to elevate your dining experience:

• As a Side Dish: Pair this salad with grilled meats or fish to complement their flavors.
• Lunch Option: Serve it as a light lunch with a side of whole grain bread for a satisfying meal.
• Picnic Perfect: Pack it for a picnic; it holds up well and can be enjoyed cold.
• Holiday Feasts: This dish is a great addition to holiday spreads, adding color and nutrition.
• Seasonal Variations: Use seasonal vegetables or fruits based on what’s fresh and available.
• Storage Tips: Keep any leftovers in the fridge in an airtight container, and enjoy them within a couple of days.

FAQ

Conclusion

The Moroccan Sweet Potato Salad is a delightful combination of sweet, savory, and tangy flavors that makes it stand out. Whether you’re serving it for a festive occasion or a simple weeknight dinner, it’s sure to impress. Give this recipe a try, and I promise you’ll fall in love with it just like I did. It’s a dish that not only nourishes the body but also warms the soul!

Moroccan Sweet Potato Salad

The ultimate comfort food, the Moroccan Sweet Potato Salad combines sweet and savory for a delicious dish. Bursting with flavor from roasted sweet potatoes, tangy citrus, and fresh herbs, this salad is perfect for any occasion. It’s easy to prepare and sure to be a crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Side Dishes

Cuisine: Moroccan

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 lbs Sweet potatoes Peeled and cut into 3/4-inch cubes
• 5 Tbsp Olive oil Divided
• Salt And freshly ground black pepper
• 2 1/2 Tbsp Fresh lemon juice
• 1 Tbsp Fresh orange juice
• 1/2 tsp Orange zest
• 1 tsp Minced garlic (1 clove)
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/2 tsp Paprika
• 1/4 tsp Ground cinnamon
• 1/4 tsp Ground ginger
• 1/8 tsp Cayenne pepper
• 1/2 cup Sliced almonds Toasted
• 1/4 cup Dried cranberries
• 1/4 cup Minced fresh parsley
• 3 Tbsp Minced fresh cilantro
• 2 Tbsp Minced fresh mint (or more cilantro)

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Peeler
• Whisk

Method

 

1. Preheat oven to 425 degrees Fahrenheit. Spray an 18 by 13-inch baking sheet with non-stick cooking spray, then place sweet potatoes on baking sheet.
2. Drizzle sweet potatoes with 2 Tbsp olive oil, season lightly with salt and pepper and toss to coat, spread into an even layer.
3. Roast in preheated oven until just tender, tossing once halfway through, about 20 minutes total.
4. Meanwhile in a small mixing bowl whisk together 3 Tbsp olive oil, lemon juice, orange juice, orange zest, garlic, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper and season with salt and pepper to taste.
5. Remove potatoes from oven, immediately pour into a bowl then pour dressing over potatoes and gently toss with a rubber spatula to coat.
6. Let rest for about 5 minutes to absorb dressing, tossing once halfway through.
7. Toss in parsley, cilantro and mint and serve. Note that this will store well in refrigerator for a day and rewarm the following day.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to two days.
• Freezing: This salad is best enjoyed fresh, but you can freeze the roasted sweet potatoes separately.
• Pairing: Try serving it alongside grilled chicken or fish for a complete meal.
• Meal Prep: This salad can be made a day in advance; just add the herbs before serving.
• Experiment: Don’t hesitate to swap out ingredients based on what you have on hand, like different nuts or dried fruits.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!