Moroccan Sweet Potato Salad
Ingredients
-
2 ½
lbs
sweet potatoes/yams
-
5
Tbsp
olive oil
-
to taste
salt
-
to taste
black pepper
-
2 ½
Tbsp
fresh lemon juice
-
1
Tbsp
fresh orange juice
-
½
tsp
orange zest
-
1
tsp
minced garlic
-
½
tsp
ground cumin
-
½
tsp
ground coriander
-
½
tsp
paprika
-
¼
tsp
ground cinnamon
-
¼
tsp
ground ginger
-
⅛
tsp
cayenne pepper
-
½
cup
sliced almonds
-
¼
cup
dried cranberries
-
¼
cup
minced fresh parsley
-
3
Tbsp
minced fresh cilantro
-
2
Tbsp
minced fresh mint
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with non-stick spray.
- Dice the sweet potatoes into ¾-inch cubes, place them on the baking sheet, drizzle with 2 Tbsp olive oil, season with salt and pepper, and toss to coat.
- Roast the sweet potatoes for about 20 minutes, tossing halfway through until tender.
- In a bowl, whisk together the remaining olive oil, lemon juice, orange juice, orange zest, garlic, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper, and season with salt and pepper.
- Once the sweet potatoes are done, transfer them to a bowl and pour the dressing over them, gently tossing to coat.
- Let the salad rest for about 5 minutes to absorb the dressing, tossing once halfway through.
- Add the parsley, cilantro, and mint, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
339
Total fat
16g
Total carbohydrates
45g
Total protein
4g
Sodium
106mg
Cholesterol
0mg
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