Moroccan Sweet Potato Salad

  • 2 garnet yams (1 lb), peeled, cut into large chunks
  • 1 onion, cut into wedges (similar to yam size)
  • Salt (to taste)
  • ½ tsp grated fresh ginger
  • 1 pinch ground cumin
  • 1 tsp paprika
  • 2 Tbsp lemon juice
  • 3 Tbsp extra virgin olive oil (plus extra for roasting)
  • 2 Tbsp chopped cilantro (last week’s leftovers?)
  • 1 Tbsp chopped parsley leaves
  1. Toss yams and onion in olive oil to coat and roast in preheated 375 degree oven. When tender, remove from oven and cool. Prepare marinade by whisking together remaining ingredients. Spoon marinade over the lukewarm potatoes and let sit for 30 minutes, stirring now and then. Taste for salt and adjust as needed.

For variation try adding some chopped olives or lemon zest. Some roughly chopped arugula and/or fresh spinach from this week’s farm bounty would be fantastic too!

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