January 7, 2010
This warm salad, which I served as part of my Arabian Nights feast, would also be fabulous with a roast chicken (maybe smeared with some harissa) and pilaf rice.
Moroccan Sweet Potato Salad
adapted from Claudia Roden, Arabesque
1 large onion, coarsely chopped
5 tbsp extra virgin olive oil
1 lb (450g) sweet potatoes, peeled
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp paprika
juice of 1/2 lemon
2 tbsp chopped flat-leaf parsley
6 or 7 green olives (optional)
Fry the onion in 2 tablespoons of oil until golden. Cut the sweet potatoes into pieces (about 1-inch cubes), add to the pan, and barely cover with water. Add the ginger, cumin, paprika, a little salt, and 2 more tablespoons of oil. Cook until the potato pieces are tender, about 20 minutes - keep watch so that they don't suddenly fall apart. The liquid should reduce to a sauce, but I found that I had more than I needed.
Serve at room temperature, mixed with the olives (if using - I just don't like olives!), and sprinkled with lemon juice, the remaining olive oil, and the chopped parsley.