Ingredients for Sweet Potato Salad Slatit Batata Helwa
- 1.5 lbs sweet potatoes, peeled and cubed
- Fresh Ginger
- Cinnamon
- Harissa
- Lemon
- Honey
- Salt
- Coriander
- Black Olives
- 2 tablespoons capers (optional)
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How to Make Sweet Potato Salad Slatit Batata Helwa
- Preheat your oven to 400°F (200°C).
- Peel and cube 1.5 lbs of sweet potatoes into approximately 1-inch pieces.
- 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.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- 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.
- Once the sweet potatoes are cooked, let them cool slightly before adding them to a large bowl.
- Pour the dressing over the sweet potatoes and gently toss to combine.
- Stir in 1/4 cup of pitted Kalamata olives (optional), 2 tablespoons of capers (optional), and 1/4 cup of chopped red onion.
- Taste and adjust seasonings as needed. Add more cayenne for extra heat or a squeeze of lemon for extra brightness.
- 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