Moroccan - Style Sweet Potato Salad

Name: Moroccan - Style Sweet Potato Salad
Prep time: 25 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1/3 cup olive oil; 2 teaspoons honey; 2 teaspoons finely grated lemon zest; 3 tablespoons lemon juice; 3 tablespoons orange juice; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1/4 teaspoon cayenne pepper; 2 medium garlic cloves, minced; salt & freshly ground black pepper; 1 lb sweet potato, peeled and cut into 1/2 -inch cubes; 1 lb yam, peeled and cut into 1/2-inch cubes; 2 green onions, thinly sliced; 1/4 cup of fresh mint, chopped

Submitted by Chef mariajane

"This recipe combines two varieties of sweet potatoes, yellow-fleshed and orange-fleshed. In supermarkets, the yellow-fleshed variety, which has a tan-colored skin, is called a sweet potato. The copper-skinned, orange-fleshed variety is labelled a yam, although it isn't that tuber. In North America, years ago, marketers decided to call the orange-fleshed variety of sweet potato a yam to help distinguish it from the yellow-fleshed variety."

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Ready In:: 25mins
Ingredients:: 14
Serves:: 8

ingredients

¹⁄₃ cup olive oil
2 teaspoons honey
2 teaspoons finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons orange juice
2 teaspoons ground cumin
2 teaspoons ground paprika
¹⁄₄ teaspoon cayenne pepper
2 medium garlic cloves, minced
salt & freshly ground black pepper
1 lb sweet potato, peeled and cut into 1/2 -inch cubes
1 lb yam, peeled and cut into 1/2-inch cubes
2 green onions, thinly sliced
¹⁄₄ cup of fresh mint, chopped

directions

Make the dressing by combining the first 10 ingredients in large salad bowl.
Gently boil the sweet potatoes and yams until just tender and still holding their shape. (Don't overcook or they'll fall apart when you toss them with the dressing).
Place the sweet potatoes and yams in a colander and drain well. Set them in the salad bowl and the green onion and mint.
While still warm, toss the sweet potatoes and yams into dressing. Serve the salad warm, or cool to room temperature, cover , refrigerate and serve cold.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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