Sweet Potato Salad Recipe

Name: Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped coarsely; 5 tablespoons extra virgin olive oil; 1 pound orange-fleshed sweet potatoes, peeled; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; Salt; 6 or 7 green olives; Peel of 1/2 preserved lemon, chopped (optional) (see page 7); Juice of 1/2 lemon; 2 tablespoons chopped flat-leaf parsley

Servings: persons

1 large onion, chopped coarsely
5 tablespoons extra virgin olive oil
1 pound orange-fleshed sweet potatoes, peeled
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt
6 or 7 green olives
Peel of 1/2 preserved lemon, chopped (optional) (see page 7)
Juice of 1/2 lemon
2 tablespoons chopped flat-leaf parsley

1
Fry the onion in 2 tablespoons of oil until golden.
2
Cut the sweet potatoes into pieces (about 1-inch cubes), add to the pan, and barely cover with water.
3
Add the ginger, cumin, paprika, a little salt, and two more tablespoons of oil.
4
Cook until the potato pieces are tender, and the liquid has reduced to a sauce, turning the potatoes over once, and keeping watch so that they do not suddenly fall apart.
5
Serve at room temperature, mixed with the olives and preserved lemon peel, if using, and sprinkled with lemon juice, the remaining olive oil, and the chopped parsley.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large onion, chopped coarsely, 5 tablespoons extra virgin olive oil, 1 pound orange-fleshed sweet potatoes, peeled, 1/2 teaspoon ground ginger, and more.

Yes, Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet Potato Salad

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