sweet potato salad

Photo: Kelly Rossiter

What a happy thing when you find a food that is not only really good for you, but is something that pretty much everyone loves. My husband eats the kale and lentils I put in front of him because he knows they are good for him, but he doesn't really love them. Sweet potatoes are another matter. Although there must be someone out there who doesn't like sweet potatoes, I've never met them.
So it's a doubly happy thing to make a sweet potato recipe that is as easy and delicious as this is. My daughter makes a fantastic vegan potato salad that has become a buffet and potluck staple for us, but this recipe will give it a run for it's money. It's a perfect potato salad for those people who don't care for the standard mayonnaise-based recipes. It is very garlicky and the lemon juice gives it a pleasant tartness, and I pretty much love anything that has cumin in it. If the raw garlic is too strong-sounding for you, you could always roast some along with the sweet potato and use that. I totally forgot to put the almonds in, so I guess that means I'm going to have to make this again!
This recipe is from the cookbook "Roots" by Diane Morgan.

Prep time: 10 minutes  

Total time: 30 minutes  

Yield: 6 servings

Moroccan Sweet Potato Salad


  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 inch cubes
  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 3/4 teaspoons kosher or fine sea salt
  • 2 garlic cloves, finely minced
  • 1 teaspoons ground cumin
  • 1 teaspoons sweet paprika
  • 1/8 teaspoons cayenne pepper
  • 3 tablespoons fresh lemon juice
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped fresh cilantro
Cooking directions
  1. Position a rack in the centre of the oven and preheat to 425 degrees F.
  2. In a large bowl, toss the sweet potatoes with the 2 tbsp oil and 1/4 tsp of the salt. Transfer the sweet potatoes to a larged rimmed baking sheet and spread them out in an even layer. (Set the bowl aside to use for tossing the cooked potatoes.) Roast the potatoes, stirring once at the midpoint of roasting, until they are tender when pierced with a fork, but still hold their shape, 15 to 20 minutes.
  3. Meanwhile, in a small bowl, mix together the garlic, cumin, paprika, cayenne, lemon juice, and the remaining 1/2 tsp salt. Whisk in the remaining 1/3 cup olive oil. Add the parsley and the cilantro and stir to combine.
  4. When the potatoes are ready, return them to the large bowl. Add the vinaigrette and toss gently. Add the almonds if you are planning to serve the salad within a few hours; otherwise, toss them in just before so they stay crisp. Serve at room temperature. The salad can be made up to two days in advance, covered and refrigerated. Remove from the refrigerator 2 hours before serving.

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