Sweet Potato Salad, Moroccan Style
A sweet and spicy salad with olives and capers! Perfect for any holiday celebration.
At a glance
2 large sweet potatoes, peeled and cut into cubes
3/4 tsp. grated fresh ginger
1 tsp. cinnamon
2 tsp. harissa or chili peppers
1 lemon, juiced
2 tsp. honey
4 tbsp. coriander
100-200 g black olives, to taste
1/4 cup capers
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.
Ready in 25 min
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