“Tyrone, I would be very interested in the Moroccan sweet potato recipe…”or in this case the wonderful food my wifey made!
- 2 large sweet potatoes, peeled and cut into cubes
- 1 teaspoon grated fresh ginger (or more if you like)
- 1 teaspoon cinnamon
- 2 teaspoons harissa or chili garlic sauce (you may improvise w/cayenne)
- 1 lemon, juiced
- 2 teaspoons honey
- 2 tablespoons coriander
- 1/2 to 1 cup sliced black Kalamata olives (you can use just the plain black, but where’s the fun & taste in that?)
- 1/4 cup capers (to taste)
- Boil the sweet potatoes in just enough water to cover.
- 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.
- The sauce should be thick, almost syrup-like.
- If it isn’t, lift out the potatoes and boil the sauce until it is thicker. (sometimes this takes a long time)
- When the sauce is done, mix in the coriander, olives, and capers (and sweet potatoes if you had to separate them to thicken the sauce).
- Cool and serve.
- heat up/pan roast your coriander first to create a more in-depth flavor, if its whole coriander grind in a coffee grinder, spice mill, or beat it in a Ziploc bag with a small skillet! If its ground coriander keep tossing it about till it smells like its cooking, looks like its smoking, & starts to get darker
- If you just want to concentrate on making the sauce without worrying about how mushy the potatoes are going to cook or fall apart, then bake the sweet potatoes whole a day or two before *(350 degrees for about 40 to 60 minutes, depends how big you bought them, poke them with a knife to check…pull them out as soon as they are real close), let them chill and get hard in the refrigerator then peel and cube and pour hot sauce over it and toss gently…this will help cool the dish down to room temp quicker too!