With Thanksgiving coming up and winter dinner parties, why not try a different flavor of these best loved tubers? I love the sweet and savory spices of Morocco in my holiday cooking. The smokey cumin adds a new dimension of taste that’s familiar, yet exotic.
This easy dish can be done ahead and reheated in the microwave on the day you serve it.
I make up a batch of this spice and sprinkle it on squash and yams all through the year.
It’s also a great match for poultry and pork, just rub it on before grilling.
Sweet Potatoes with Moroccan Spices
To print recipe click here
The aromatics used in this spice will make your taste buds dance and is a departure from the Sweet Potato Casserole.
Moroccan Spice Mixture- makes extra for other uses
2 Teaspoons brown sugar
2 Teaspoons ground coriander
2 Teaspoons ground cumin
2 Teaspoons ground cinnamon
½ Teaspoon ground red pepper
1 Teaspoon ground fennel
2 Tablespoons ground paprika
1 Teaspoon ground ginger
6 Sweet potatoes, peeled and chunked
2 Tablespoons fresh rosemary or cilantro, chopped
2-4 Tablespoons Olive Oil for drizzling
- Mix spices together and set aside,
- Peel and chunk sweet potatoes into 1/2 inch cubes, place in large bowl.
- Coat Sweet Potatoes with 1 ½ Tablespoons spice mixture and drizzle with olive oil
- Add fresh rosemary or cilantro and toss on cookie sheet.
- Roast at 350f for 45 minutes until cooked, stirring once during cooking.
- If potatoes seem dry, drizzle a little more olive oil on. Can be served warm or room temperature, but do not leave out more than 2 hours.