moroccan sweet potato salad

from a recipe clipping from my best-in-the-world godmother Tona:

I held on to these sweet potatoes for way too long. Fortunately I had a simple recipe at hand that made for a cool summer salad. This dish can be served warm or cold – it’s delicious and beautiful either way.

sweet potatoes, cubed
a mighty fine dressing

Moroccan Sweet Potato Salad

You will need:
2 sweet potatoes and some olive oil and some salt

For the dressing:
Pinch of saffron
Pinch of cumin
Generous pinch of powdered ginger, plus a little grated fresh ginger if you have it around
1 t paprika
A touch more salt
2 T lemon juice
3 T olive oil

because saffron always makes for a beautiful sauce

Peel and cube 2 sweet potatoes; toss with salt and olive oil. Roast in an oven at 375 degrees F until tender (ie you can spear them with a fork easily but they are not mushy yet)

Make a dressing/marinade from the rest of the ingredients. Whisk together and toss the potato cubes with it. Season to taste: you may want to add a little salt.

Serve warm, lukewarm, or cold!


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