Moroccan Sweet Potato Salad

iVillage Member
Registered: 08-07-2007
Moroccan Sweet Potato Salad
Sun, 01-06-2008 - 8:39pm

Thought I'd share a little taste from Berkeley, for my friends on the net.


From "The Art of Simple Food", by Alice Waters


 


Moroccan Sweet Potato Salad


 


Peel:     2 sweet potatoes (about 1 pound)


Cut into large cubes and toss with:


            Olive Oil


            Salt


Spread out in lined baking sheet and roast until tender in a 375 degree oven.  When done, remove from oven and let cool.  Meanwhile, prepare a marinade.  Whisk together:


            A pinch of saffron threads


            ½ teaspoon grated fresh ginger


            A pinch of ground cumin


            1 teaspoon paprika


            Salt


            2 tablespoons fresh lemon juice


            3 tablespoons extra-virgin olive oil


Stir in:


            2 tablespoons chopped cilantro leaves and stems


            1 tablespoon chopped parsley leaves


Spoon the marinade over the lukewarm sweet potatoes and let sit for 30 minutes, stirring now and then.  Taste for seasoning and adjust as needed.  Serve at room temperature.


 


Variations:


           Add 1 tablespoon coarsely chopped olives


           Add the zest of ½ lemon to the marinade

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