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Moroccan Sweet Potato Salad

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.