Attention sweet potato lovers, this is a wonderful way to expand on your sweet potato repertoire. We don’t often think of pairing sweet potatoes with bold assertive ingredients like olives, preserved lemon and cilantro: this is a real winner! the humble Sweet Potato looks and tastes quite chic in this dish.
- 1/3 cup olive oil
- 1 inch piece fresh ginger, peeled
- 1 large onion, quartered
- 1 tablespoon paprika
- 2 teaspoons turmeric
- 4 medium size sweet potatoes, peeled and cut in 1 inch cubes, or into thick sticks
- 1/2 cup green or black pitted olives, or a mixture
- 3 cups water
- 1/2 preserved lemon, peel only, rinsed (settled for two tablespoons lemon zest)
- Small bunch flat parsley
- 5-6 sprigs cilantro, tough stems cut off
- Juice of 2 lemons
- salt and pepper to taste
Heat the oil in a wide heavy pot. In a food processor, grind the ginger finely. Add the onion and pulse, until coarsely ground. Add the mixture to the hot oil, and saute until translucent. Add the paprika, turmeric, sweet potatoes, olives and water, and bring to a boil. Reduce the flame to medium and cook, covered, about 20 minutes.
In a food processor, coarsely grind the preserved lemon, parsley and cilantro, and stir into the pot, with the lemon juice, salt and pepper. Raise the heat and cook another 5 minutes, or until the potatoes are tender and the sauce is thick.
Although they are delicious hot, they will make a very good side dish at room temperature as well. Makes eight servings.