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Sweet Potato Salad

In Morocco and Tunisia, sweet potatoes are often cooked in tagines, with herbs and spices, and served as a side dish or salad.

The combination of green olives and preserved lemon is typically Moroccan.





Tagine pot or heavy-based pan

Recipe Ingredients:

3-4 tbsp olive oil
1 onion, coarsely chopped
1 tsp cumin seeds
25 g fresh root ginger, peeled and finely chopped
500 g sweet potatoes, peeled and cut into bitesized cubes
1/2 tsp Spanish paprika
Salt and freshly ground black pepper
8-10 pitted green olives
Peel of 1 preserved lemon, finely chopped
Juice of 1/2 lemon
1 small bunch flat-leaf parsley, finely chopped
1 small bunch coriander, finely chopped

Recipe Methods:

1  Heat the oil in a tagine pot or heavy-based pan. Stir in the onion and cook for 1-2 minutes, until it begins to colour. Add the cumin and ginger, and fry until fragrant.
2  Toss in the sweet potatoes along with the paprika and pour in cold water to just cover the base of the pot. Cover and cook gently for 10-12 minutes, until tender but firm, and the liquid has reduced.
3  Season to taste and add the olives, lemon and lemon juice. Cover and cook for a further 5 minutes to let the flavours combine.
4  Stir in half the herbs and transfer the mixture to a serving dish. Garnish with the rest of the herbs and serve warm or at room temperature.


Fat :  48.71 gFibre : 21.21 g
Iron : 9.01 mgSugar : 29.91 g
Calcium : 307.78 mgSodium : 1597 mg
Potassium : 2487.18 mgCalories: 969.37 kcal
Protein : 12.53 gVitamin A : 76515.5 IU
Vitamin C : 149.11 gCarbohydrates : 108.63 g
Saturated Fat : 6.8 gCholesterol : 0 mg
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