Moroccan Roast Sweet Potato
Courses
Main, Side, Lunch
Servings
Prep Time
4
15
minutes
Cook Time
40
minutes
Servings
Prep Time
4
15
minutes
Cook Time
40
minutes
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
Instructions
Preheat the oven to around 180oc.
Mix together the coriander seeds, paprika, garlic, oil and lemon juice.
Place the potatoes, lemon, cinnamon sticks and star anise into a baking tray and mix with the prepared dressing.
Bake for 30 minutes, before adding the dates (if using) and baking for a further 10 minutes.
Once cooked, mix in the chopped coriander and pomegranate seeds and serve.