Moroccan Sweet Potato Salad

1. 1

   Peel: 2 sweet potatoes (about 1 pound).

2. 2

   Cut into large cubes and toss with: Olive oil, Salt.

3. 3

   Spread out in a baking dish and roast until tender in a 375F oven.

4. 4

   When done, remove from the oven and let cool.

5. 5

   Meanwhile prepare a marinade.

6. 6

   Whisk together: A pinch of saffron threads, 1/2 teaspoon grated fresh ginger, A pinch of ground cumin, 1 teaspoon paprika, Salt, 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil.

7. 7

   Stir in: 2 tablespoons chopped cilantro (stems and leaves), 1 tablespoon chopped parsley (leaves).

8. 8

   Spoon the marinade over the lukewarm sweet potatoes and let sit for 30 minutes, stirring now and then.

9. 9

   Taste for salt and adjust as needed.

10. 10

    Serve at room temperature.

11. 11

    Add 1 tablespoon coarsely chopped green olives.

12. 12

    Add the zest of 1/2 lemon to the marinade.

13. 13

    For a slightly different marinade, cook 1/2 onion, diced fine, in a little olive oil with the ginger and saffron, until soft but not brown, about 7 minutes.

14. 14

    Transfer the onion to a bowl, add the rest of the marinade ingredients, and proceed as above.

* Per serving · 4 servings · Values may vary.

No additional tips available.