Bellas Moroccan Spiced Sweet Potato Salad Recipes

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BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD



Bella's Moroccan-Spiced Sweet Potato Salad image

Provided by Rebecca Katz

Categories     Salad     Side     Sauté     Vegetarian     Dinner     Spice     Root Vegetable     Sweet Potato/Yam     Healthy     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
Sea salt
1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons Grade B maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped

Steps:

  • Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
  • Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN



Sweet Potato Salad (Slada Batata Hilwa) -Moroccan image

A delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/Arabesque-Taste-Morocco-Turkey-Lebanon/dp/030726498X (Posted for North Africa Middle East Tag)

Provided by Leahs Kitchen

Categories     Low Protein

Time 25m

Yield 2-3 cups, 2-4 serving(s)

Number Of Ingredients 11

1 medium white onion, diced
5 tablespoons olive oil
1 lb sweet potato, cubed
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt
6 -8 green olives
1/2 preserved lemon, rind of, chopped (optional)
half a lemon, juice of
2 tablespoons flat leaf parsley, chopped

Steps:

  • Saute onions in 2 tbsp of oil until golden.
  • Add the cubed sweet potato to the pan and just barely cover it with a little water.
  • Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
  • Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
  • Let cool to room temperature.
  • Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
  • Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!

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