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Categories:
sweet potatoes olive oil salt threads ginger ground cumin paprika lemon juice extra-virgin olive oil cilantro parsley
Viewed: 47 - Published at: a year agoIngredients
- 2 sweet potatoes (about 1 pound)
- Olive oil
- Salt
- A pinch of saffron threads
- 1/2 teaspoon grated fresh ginger
- A pinch of ground cumin
- 1 teaspoon paprika
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped cilantro (stems and leaves)
- 1 tablespoon chopped parsley (leaves)
Method
- Peel: 2 sweet potatoes (about 1 pound).
- Cut into large cubes and toss with: Olive oil, Salt.
- Spread out in a baking dish and roast until tender in a 375F oven.
- When done, remove from the oven and let cool.
- Meanwhile prepare a marinade.
- Whisk together: A pinch of saffron threads, 1/2 teaspoon grated fresh ginger, A pinch of ground cumin, 1 teaspoon paprika, Salt, 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil.
- Stir in: 2 tablespoons chopped cilantro (stems and leaves), 1 tablespoon chopped parsley (leaves).
- Spoon the marinade over the lukewarm sweet potatoes and let sit for 30 minutes, stirring now and then.
- Taste for salt and adjust as needed.
- Serve at room temperature.
- Add 1 tablespoon coarsely chopped green olives.
- Add the zest of 1/2 lemon to the marinade.
- For a slightly different marinade, cook 1/2 onion, diced fine, in a little olive oil with the ginger and saffron, until soft but not brown, about 7 minutes.
- Transfer the onion to a bowl, add the rest of the marinade ingredients, and proceed as above.
