Bellas Moroccan Spiced Sweet Potato Salad Food

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

Ingredients

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

Ingredients

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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