Moroccan Roast Sweet Potato

This dish is a delicious accompaniment to the Harissa Lamb Racks (or any meat you have lying around in the fridge)!  Save a bit and it makes a nice lunch, particularly if you’ve had a morning workout and need to replenish a few carbohydrates.  You could also easily prepare this dish ahead of time and set your oven to work it’s magic ready for when you come home.

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Moroccan Roast Sweet Potato

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Courses

Main, Side, Lunch

Prep Time

15 minutes

Cook Time

40 minutes

Servings

MetricUS Imperial

Ingredients

• 1 tbsp Toasted ground coriander seeds
• 1 tbsp smoked paprika
• 5 Garlic cloves crushed
• 100 mls oil (sunflower rapeseed or coconut)
• juice of 1 lemon
• 750 g sweet potatoes chopped to bite sizes
• 1 x lemon quartered
• 2 x cinnamon sticks
• 4 x star anise
• 165 g dates optional
• Handful fresh chopped coriander
• 50 g pomegranate seeds

Courses Main, Side, Lunch Prep Time 15 minutes Cook Time 40 minutes Servings MetricUS Imperial Ingredients 1 tbsp Toasted ground coriander seeds 1 tbsp smoked paprika 5 Garlic cloves crushed 100 mls oil (sunflower rapeseed or coconut) juice of 1 lemon 750 g sweet potatoes chopped to bite sizes 1 x lemon quartered 2 x cinnamon sticks 4 x star anise 165 g dates optional Handful fresh chopped coriander 50 g pomegranate seeds

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Instructions

1. Preheat the oven to around 180oc.
2. Mix together the coriander seeds, paprika, garlic, oil and lemon juice.
3. Place the potatoes, lemon, cinnamon sticks and star anise into a baking tray and mix with the prepared dressing.
4. Bake for 30 minutes, before adding the dates (if using) and baking for a further 10 minutes.
5. Once cooked, mix in the chopped coriander and pomegranate seeds and serve.

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