Sweet Potato Salad Slatit Batata Helwa Recipe

Experience the vibrant flavors of Morocco with this irresistible Sweet Potato Salad! This recipe boasts a delightful balance of sweet and spicy notes, featuring tender roasted sweet potatoes tossed with a zesty, fragrant dressing. The optional olives and capers add a briny complexity, but feel free to experiment – raisins might be a delicious alternative! This easy 25-minute recipe is perfect for a quick weeknight meal or a vibrant addition to your next potluck.

Prep Time 15 mins
Cook Time 25 mins
Calories 104.6 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Sweet Potato Salad Slatit Batata Helwa 18

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato Salad Slatit Batata Helwa

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sweet Potato Salad Slatit Batata Helwa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Sweet Potato Salad Slatit Batata Helwa

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube 1.5 lbs of sweet potatoes into approximately 1-inch pieces.
  3. Toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper (or more, to taste), and salt and pepper to taste.
  4. Spread the sweet potatoes in a single layer on a baking sheet.
  5. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  6. While the sweet potatoes are roasting, prepare the dressing: In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of red wine vinegar, 1/4 cup chopped fresh cilantro, and a pinch of salt and pepper.
  7. Once the sweet potatoes are cooked, let them cool slightly before adding them to a large bowl.
  8. Pour the dressing over the sweet potatoes and gently toss to combine.
  9. Stir in 1/4 cup of pitted Kalamata olives (optional), 2 tablespoons of capers (optional), and 1/4 cup of chopped red onion.
  10. Taste and adjust seasonings as needed. Add more cayenne for extra heat or a squeeze of lemon for extra brightness.
  11. Serve warm or at room temperature. Garnish with extra cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

22g

Fat

2g

Carbs

7g