Sweet Potato Salad Slada Batata Hilwa Moroccan Recipes

Steps:

• Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
• Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

Steps:

• 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.

Steps:

• Saute onions in 2 tbsp of oil until golden.
• Add the cubed sweet potato to the pan and just barely cover it with a little water.
• Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
• Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
• Let cool to room temperature.
• Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
• Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!