Sweet Potato Salad (Slada Batata Hilwa) -Moroccan

Leah's Kitchen's Note:

A delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/Arabesque-Taste-Morocco-Turkey-Lebanon/dp/030726498X (Posted for North Africa Middle East Tag)

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 2-4

Yield: 2.0 cups

• 1 medium white onion, diced
• 5 tablespoons olive oil
• 1 lb sweet potato, cubed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• salt
• 6 -8 green olives
• 1/2 preserved lemon, rind of, chopped (optional)
• half a lemon, juice of
• 2 tablespoons flat leaf parsley, chopped

Directions:

1. Saute onions in 2 tbsp of oil until golden.
2. Add the cubed sweet potato to the pan and just barely cover it with a little water.
3. Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
4. 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.
5. Let cool to room temperature.
6. Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
7. Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!

Reviews

[Tea Jenny]

This was very nice, I think you must add the preserved lemon rind it adds a nice saltiness that just finishes this of nicely with the parsley. You can taste the other flavours as well as the lemon rind, but I do feel it is a very necessary part of the dish, or maybe I just like them. I would make this again when we have a Greek supper, as it's a nice side dish to have with chicken. Thank you for posting. Made for ZWT#6 2010.