Moroccan Sweet Potato Salad
- 4 medium sweet potatoes (about 2 1/2 pounds total; use red-skinned, orange-fleshed variety labeled "yams")
- 2 T. olive oil
- 1/4 t. salt
- 2 cloves garlic, minced
- 1 t. ground cumin
- 1 t. paprika
- 1/8 t. cayenne pepper
- 3 T. lemon juice
- 1/2 t. salt
- 3 T. olive oil
- 1/3 c. chopped fresh parsley
- 1/3 c. chopped fresh cilantro
- 1/3 c sliced, lightly toasted almonds
Preheat oven to 425.
Toss the potatoes with the oil and salt. Put them on a baking sheet and roast, stirring once, until tender, about 15 minutes. Keep a close eye on them as they cook because a few extra minutes in the oven can leave their texture softer than you want for a salad.
Combine garlic, cumin, paprika, cayenne pepper, lemon juice, and salt in a small bowl. Add olive oil and whisk together. Add fresh parsley and cilantro.
Gently combine the roasted sweet potatoes with the dressing and nuts. Serve at room temperature. If made ahead of time, do not add the almonds. Refrigerate, then allow to come to room temperature before adding nuts and serving.