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.
SERVES 4
PREP TIME 15 MINS
COOK TIME 20 MINS
Equipment:
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. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 48.71 g | Fibre : 21.21 g |
| Iron : 9.01 mg | Sugar : 29.91 g |
| Calcium : 307.78 mg | Sodium : 1597 mg |
| Potassium : 2487.18 mg | Calories: 969.37 kcal |
| Protein : 12.53 g | Vitamin A : 76515.5 IU |
| Vitamin C : 149.11 g | Carbohydrates : 108.63 g |
| Saturated Fat : 6.8 g | Cholesterol : 0 mg |