Sweet Potato Salad
This Moroccan Sweet Potato Salad has the most delicious blend of flavors! You get that natural sweetness from the potatoes paired with a bright tangy citrus dressing, which also includes generous blend of spices, and it’s finished with plenty of fresh herbs for even more flavor. Then the crunchy sliced almonds and chewy dried cranberries add a nice balance of texture. And what to serve with it? This is a great salad to pair along with grilled or roasted chicken.
How to Roast Sweet Potatoes
To cook the sweet potatoes for this recipe you’ll roast them. And you can use this same method for other recipes as well, or just to eat plain roasted sweet potatoes as a side. You start out with 2 1/2 lbs sweet potatoes/yams. Peel them, then dice into small cubes (about 3/4-inch). Place on a greased 18 by 13-inch baking sheet, drizzle with olive oil (about 2 Tbsp) then toss to evenly coat. Season with salt and pepper then roast in a preheated 425 degree oven until tender, tossing once halfway through, about 20 minutes total.
Minimize the Ingredients
If you want to cut down on the ingredients for this sweet potato salad a little here’s what you can omit without impacting flavor too much: orange and orange zest, coriander, cinnamon, ginger, cayenne pepper and mint. I know it’s a long list so I thought I ought to throw that out there in case you don’t already have a lot of these ingredients on hand. Add it all or go with the simplified version, either way you’ll have a perfectly delicious side dish!
More Sweet Potato Recipes
Baked Sweet Potato Fries Moroccan Sweet Potato and Lentil Soup Cinnamon Honey Butter Roasted Sweet Potatoes Slow Cooker Chicken with Sweet Potatoes and Broccoli Honey Lime Sweet Potato Black Bean and Corn Tacos
