Sweet Potato Salad Slada Batata Hilwa Moroccan Recipes

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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!

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

SWEET POTATO SALAD (SLATIT BATATA HELWA)



Sweet Potato Salad (Slatit batata helwa) image

This Moroccan salad is both sweet and spicy. I like the olives and capers in it, but you could just as easily leave them out. I also wonder if it would be good with a handful of raisins, instead of the olives?

Provided by Sackville

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 large sweet potatoes, peeled and cut into cubes
3/4 teaspoon grated fresh ginger
1 teaspoon cinnamon
2 teaspoons harissa or 2 teaspoons chili peppers
1 lemon, juiced
2 teaspoons honey
salt
4 tablespoons coriander
100 -200 g black olives, to taste
1/4 cup capers (to taste)

Steps:

  • Boil the sweet potatoes in just enough water to cover.
  • Stir in the ginger, cinnamon, harissa, lemon, honey and salt and boil for about 10 minutes, or until the potatoes are cooked but not falling apart.
  • The sauce should be thick, almost syrup-like.
  • If it isn't, lift out the potatoes and boil the sauce until it is thicker.
  • When the sauce is done, mix in the coriander, olives and capers.
  • Cool and serve as an appetizer.

SWEET POTATO SALAD



Sweet Potato Salad image

A delicious change from regular potato salad. Sweet potatoes are tossed with raisins and walnuts in a sweet creamy dressing. An excellent fall side dish.

Provided by Christal Holloman

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

2 pounds sweet potatoes, peeled and cubed
1 cup mayonnaise
½ cup packed brown sugar
1 cup chopped walnuts
½ cup raisins

Steps:

  • Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
  • In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 44.7 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 192.1 mg, Sugar 26.6 g

SWEET POTATO POTATO SALAD



Sweet Potato Potato Salad image

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Provided by GRAMZ

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
  • Combine the potatoes, eggs, celery and onion.
  • Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g

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.

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