Spicy Moroccan Sweet Potato Salad with Olives and Capers 🥗

Sweet Potato Salad (Slatit batata helwa) 🥗

Description: This Moroccan salad is both sweet and spicy, offering a delightful fusion of flavors. The inclusion of olives and capers adds a tangy twist, while the aromatic blend of ginger, cinnamon, and harissa creates a tantalizing experience for your taste buds. Wondering about variations? Consider swapping olives for raisins for a unique twist!

Keywords: Vegetable, Moroccan, African, Low Protein, Low Cholesterol, Healthy, Potluck, Spicy, < 30 Mins

Servings: Variable

Ingredients

Ingredients	Quantity
Sweet potatoes	2
Fresh ginger	3/4 piece
Cinnamon	1 teaspoon
Harissa	2 teaspoons
Chili peppers	1
Lemon	2
Honey	2 tablespoons
Salt	To taste
Black olives	100-200 grams
Capers	1/4 cup
Coriander	A handful
Raisins	Optional

Instructions

Preparation:
- Peel and dice the sweet potatoes into bite-sized cubes.
- Finely chop the fresh ginger, chili peppers, and coriander.
- Juice the lemons and set aside.
Boil Sweet Potatoes:
- In a pot, place the diced sweet potatoes and cover them with just enough water.
- Bring the water to a boil over medium-high heat.
Prepare Sauce:
- Stir in the fresh ginger, cinnamon, harissa, lemon juice, honey, and a pinch of salt into the pot with the boiling sweet potatoes.
- Allow the mixture to boil for about 10 minutes or until the sweet potatoes are tender but not falling apart.
- The sauce should thicken to a syrup-like consistency. If it remains thin, remove the sweet potatoes and continue boiling the sauce until it thickens.
Enhance Flavor:
- Once the sauce has thickened, add in the chopped coriander, black olives, and capers.
- Mix well to ensure all ingredients are evenly coated with the sauce.
Cool and Serve:
- Allow the sweet potato salad to cool to room temperature before serving.
- Serve as an appetizer or as a side dish to complement your main course.