Sweet Potato Salad (Slatit batata helwa) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This Moroccan salad is both sweet and spicy. I like the olives and capers in it, but you could just as easily leave them out. I also wonder if it would be good with a handful of raisins, instead of the olives? Ingredients:
2 large sweet potatoes, peeled and cut into cubes |
3/4 teaspoon grated fresh ginger |
1 teaspoon cinnamon |
2 teaspoons harissa or 2 teaspoons chili peppers |
1 lemon, juiced |
2 teaspoons honey |
salt |
4 tablespoons coriander |
100 -200 g black olives, to taste |
1/4 cup capers (to taste) |
Directions:
1. Boil the sweet potatoes in just enough water to cover.
2. 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.
3. The sauce should be thick, almost syrup-like.
4. If it isn't, lift out the potatoes and boil the sauce until it is thicker.
5. When the sauce is done, mix in the coriander, olives and capers.
6. Cool and serve as an appetizer.
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