Wednesday, March 07, 2007
Sweet potato salad (Slada Batata Halwa)
This is a Moroccan recipe from a book called Arabesque .
1 large onion, chopped coarsely
5 tbsp extra virgin olive oil
5oog sweet potatoes, peeled
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp paprika
6 or 7 green olives
Peel of 1/2 preserved lemon, chopped (optional)
Juice of 1/2 lemon
2tbsp chopped flat leaf parsley
Fry the onion in 2 tbsp of oil until golden. Cut the sweet potatoes into 2.5 cm cubes, add to the pan and barely cover with water. Add ginger, cumin, paprika, a little salt and 2 more tbsp of oil. Cook until the pieces are tender and the liquid is reduced to a sauce, turning the potatoes over once and keeping watch so they don’t suddenly fall apart.
Serve at room temp, mixed with olives lemon peel and sprinkled with the lemon juice and chopped parsley.
These were very good. The lemon and olive were a really nice contrast with the potatoes, without clashing at all. It was a really new and differant way of making a vegatable that I rely on quite heavily. They are one of my youngest son's favorite foods in the whole world, so any new way to make them is exciting for me. These tasted like a grown up version of sweet potatoes, focusing on their flavor, not just their sweetness. Nathaniel still ate his own, his brother's and half of mine though, so I guess they are not too grown up.