Summer is a time when we try to take a break from the starchy, carbs-heavy traditional ‘tater’ and look for foods that offer the same hunger-busting satisfaction but without the feeling of being stuffed. Here, we’re going to rustle up a Moroccan-inspired dish of roasted spicy sweet potatoes.
Don’t get me wrong, sweet potato is still big on carbs but it gets a pass because it doesn’t bring the dry stodginess of Solanum tuberosum to the table. This is an adaptable dish and you can tailor it to your palate. If spice is not your thing, you can tone it down with a touch more paprika rather than the chilli.
Prep: 5 minutes
Cooking time: 35 minutes
Serves: 6
Ingredients
- 4 medium-sized sweet potatoes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1 tsp finely chopped chilli
- 1/4 tsp cayenne pepper (optional, for extra heat)
Salt, to taste
Fresh coriander or parsley, chopped (for garnish)
Moroccan-inspired spicy sweet potatoes: Method
Preheat your oven to 400°F (200°C).
Wash and scrub the sweet potatoes thoroughly to remove any dirt. Leave the skin on for added texture and flavour.
Cut the sweet potatoes into wedges or cubes, about 1-inch thick.
In a small bowl, combine the olive oil, ,chilli, cumin, paprika, cinnamon, ginger, turmeric, cayenne pepper (if using), and salt. Mix well to form a spice paste.
Place the sweet potato in a large bowl and drizzle with the spice paste, ensuring they are evenly coated. Use your hands or a spoon to toss and coat them thoroughly.
Transfer the seasoned sweet potatoes to a baking sheet lined with parchment paper or a lightly greased baking dish. Treat them to another liberal drizzle of olive oil.
Spread the sweet potatoes out in a single layer, making sure they are not crowded. This allows them to roast evenly and develop a crispy exterior.
Place the baking sheet or dish in the preheated oven and roast for about 30-35 minutes, or until the sweet potatoes are tender and slightly caramelised. Stir or flip them halfway through the cooking time for even browning.
Once cooked, remove the sweet potatoes from the oven and let them cool for a few minutes.
Garnish with freshly chopped coriander or parsley.
Serve the sweet potatoes as a side dish or as part of a larger meal. They pair well with roasted lamb and grilled vegetables. Whatsmore if you have leftovers they are also brilliant as a filling for wraps.
Nutritional information
One large sweet potato (180g) provides:
- Calories: 162
- Fat: 0.1g
- Sodium: 71mg
- Carbohydrates: 37g
- Fibre: 3.9g
- Sugars: 5.4g
- Protein: 3.6g
- Vitamin A: 1730mcg
- Vitamin C: 35.3mg
- Potassium: 855mg
If you enjoyed this recipe, you’ll find more ideas for midweek dinners on our Food and Drink channel.
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