Moroccan Sweet Potato Salad

Moroccan Sweet Potato Salad

While everyone enjoys a good classic potato salad, have you ever tried a sweet potato salad? A delicious salad of Moroccan sweet potatoes, perfect for summer or autumn, is here! It’s a fun and unique addition to the menu and a very tasty potato salad.

The flavours in this Moroccan Sweet Potato Salad are so wonderfully balanced! The potatoes’ inherent sweetness is combined with a zesty, vibrant citrus dressing that has a hearty dose of spices. To add even more flavour, the dish is garnished with an abundance of fresh herbs.

Then, a delightful tactile balance is added by the chewy dried cranberries and crisp sliced almonds. What would you serve it with? This salad goes very well with roasted or grill chicken.


  1. 2 1/2 lbs. of peeled and chopped 3/4-inch cubes of sweet potatoes or yams (such as red garnet).
  2. 5 tablespoons olive oil, split
  3. Black pepper and salt that has just been ground
  4. 2. One-half tablespoon of freshly squeezed lemon juice
  5. Add 1/2 tsp orange zest and 1 tsp chopped garlic (1 clove) to 1
  6. tablespoon fresh orange juice.
  7. Half a teaspoon of cumin
  8. 1/4 teaspoon of ground coriander
  9. Half a teaspoon of paprika
  10. 1/4 tsp of cinnamon powder
  11. 1/4 teaspoon grated ginger
  12. 1/8 teaspoon of cayenne
  13. Half a cup of sliced, roasted almonds
  14. 1/4 cup of cranberries, dried
  15. 1/4 cup of freshly chopped parsley
  16. 3 tablespoons finely chopped fresh cilantro
  17. Tbsp finely chopped fresh mint (or additional cilantro)



  1. Set the oven’s temperature to 425. Place the sweet potatoes on an 18 by 13-inch baking sheet after spraying them with nonstick cooking spray.
  2. Pour two tablespoons of olive oil over the sweet potatoes, sprinkle with a little salt and pepper, toss to coat, and spread into a uniform layer.
    Roast for about 20 minutes total in a preheated oven, stirring once halfway through, or until just tender.
  3. Meanwhile, combine 3 tablespoons olive oil, lemon juice, orange juice, orange zest, garlic, cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper in a small mixing dish. Season with salt and pepper to taste.
  4. After taking the potatoes out of the oven, promptly transfer them into a bowl, cover them with dressing, and gently toss to coat using a rubber spatula.
  5. Allow to absorb dressing for approximately five minutes, tossing halfway through.
    Serve after adding the mint, cilantro, and parsley. Keep in mind that you can refrigerate this for a day and then reheat it the next day.

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