Best Moroccan Sweet Potato And Raisin Salad Recipes

Sweet Potato & Raisin Salad image

Provided by AfricanFoodNetwork

Categories African

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 10

1/3 cup raisins
1 lb sweet potato, peeled and cut into 1/2-inch cubes
2 cups water
2 tablespoons honey
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground turmeric
3 saffron threads, crumbled (to taste)

Steps:

Place raisins into a bowl, cover with boiling water, and let stand to plump.
Place sweet potatoes into a saucepan, cover with 2 cups water, and bring to a boil.
Add honey, butter, salt, cinnamon, black pepper, turmeric, and saffron to potatoes; reduce heat to low.
Simmer until potatoes are tender but not mushy, 8 to 10 minutes.
Drain raisins and stir into sweet potato mixture.
Continue to simmer until mixture has thickened, about 10 more minutes.
Let cool before serving.

Nutrition Facts : Calories 43.7, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 81.9, Carbohydrate 8.3, Fiber 0.8, Sugar 4.1, Protein 0.5

Bella's Moroccan-Spiced Sweet Potato Salad image

Provided by Rebecca Katz

Yield Makes 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
Sea salt
1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons Grade B maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped

Steps:

Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.