You guys understand how I like candy potatoes, proper? They’re just about the proper vegetable. They are cheap, shelf secure, and are sooo versatile. The undeniable fact that I can use them in each candy and savory dishes alone makes them magical. Anyway, when candy potatoes went on sale for $zero.49/lb. a pair weeks in the past, I made a decision to grab some up. While filling my basket with a mountain of candy potatoes (probably not), I regarded down and noticed that the grocery retailer had merchandised some ready candy potato dishes proper subsequent to the plain candy potatoes. The one which caught my eye was a microwavable Moroccan Spiced Sweet Potatoes. And, after all, I stated to myself, “I can do that myself!”
For this straightforward facet dish I borrowed my favourite mix of spices from my Moroccan Lentil and Vegetable Stew and coated the diced candy potatoes within the heady mix. I additionally added just a bit paprika for shade and a contact extra earthiness. The heat fragrant spices pair actually superbly with the delicate sweetness of the candy potatoes. I’m in love.
This spice mix is pretty spicy, however you possibly can knock it all the way down to a bit of spicy “bite” of warmth by slicing the cayenne powder all the way down to 1/eight tsp.
Now I’m brainstorming about all the opposite greens that will profit from this Moroccan spice remedy! I’m considering positively cauliflower. Probably carrots. Maybe even common potatoes?
Stay tuned this weekend to see what I packed these candy potatoes with for my weekly meal prep!
Moroccan Spiced Sweet Potatoes
Spicy, fragrant, and earthy, these Moroccan Spiced Sweet Potatoes will add an adventurous taste to any dinner!
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Preheat the oven to 400ºF. In a small bowl mix the cumin, turmeric, cinnamon, cayenne pepper, paprika, salt, and olive oil.
Peel the candy potatoes, then lower them into about three/Four-inch cubes. Place the cubes in a bowl and pour the oil and spice combination over high. Stir the potatoes till they’re effectively coated in oil and spices.*
Spread the spiced candy potatoes out over a baking sheet so they’re in a single layer. Place the baking sheet within the oven and roast the potatoes for 15 minutes, then stir the candy potatoes, return them to the oven, and roast for 15 minutes extra, or till tender.
Once the candy potatoes have completed roasting, give them a style and add a pinch extra salt, if wanted. Roughly chop the cilantro and sprinkle it over high simply earlier than serving.
*Turmeric will stain your arms and clothes vibrant yellow, so stir fastidiously and use a spoon as an alternative of tossing the potatoes and spices along with your arms.
Moroccan Spiced Sweet Potatoes
Preheat the oven to 400ºF. In a small bowl, mix half of Tbsp cumin, 1 tsp turmeric, 1 tsp cinnamon, 1/Four tsp cayenne pepper, 1 tsp paprika, 1/Four tsp salt, and a couple of Tbsp olive oil.
Peel and cube 2 lbs. of candy potatoes. I lower my potatoes into about three/Four-inch cubes. Keep in thoughts that in case your cubes are bigger or smaller, that can have an effect on the roasting time (bigger items = longer roasting, smaller items = quicker roasting).
Pour the oil and spice combination over the candy potato cubes and stir till the cubes are evenly coated in oil and spices. Remember, turmeric will stain your arms and clothes vibrant yellow, so watch out as you stir! 🙂
Spread the seasoned candy potatoes out onto a baking sheet, ensuring they’re in a single layer.
Roast the candy potatoes for 15 minutes, give them a stir, then roast for one more 15 minutes. By this time they need to be tender all over and a bit of crispy on the perimeters! Give one a style and add a pinch of salt, if wanted.
Roughly chop a handful or two of cilantro and sprinkle it on high of the Moroccan Spiced Sweet Potatoes simply earlier than serving.