You are here

Moroccan Sweet Potatoes


Nancy T.

Baked diced sweet potatoes tossed with spices and lemon. Nancy brought this enticing combination to our Fall potluck.


1130 g 2 & 1/2 lbs. sweet potatoes, peeled and diced
30 ml2 T. olive oil

44 ml3 T. lemon juice
5 ml1 tsp. cumin
pinch of hot pepper
30 ml2 T. olive oil

79 ml1/3 c. parsley, chopped
79 ml1/3 c. cilantro, chopped

pumpkin seeds


Toss the diced potatoes with salt and 2 T. olive oil. Bake 30 minutes at 425 F, stirring once during baking.

Toast pumpkin seeds at 325F for ten minutes.

Stir together the lemon juice, cumin and hot pepper and then add the 2 T. olive oil in a slow stream. Toss the sauce with the warm potatoes. Add the parsley and cilantro. Sprinkle with toasted pumpkin seeds.

Serve at room temperature.

Major Ingredients: