Ingredients for Sweet Potato Tagine
- 1 tablespoon olive oil
- Onion
- Garlic Cloves
- Ras El Hanout Spice Mix
- Ground Cinnamon
- Ground Ginger
- Smoked Paprika
- Ground Cumin
- Fresh Ground Black Pepper
- 1.5 lbs sweet potatoes, peeled and cubed
- Chopped Tomatoes
- Honey
- Saffron
- Water
- Preserved Lemons
- Dried Apricots
- Green Olives
- Whole Almonds
- 1/4 cup fresh cilantro, chopped (reserve leaves for garnish)
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How to Make Sweet Potato Tagine
- Heat 1 tablespoon of olive oil in a large, deep frying pan or Dutch oven with a lid over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook for 2-3 minutes until softened.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, a pinch of cayenne pepper (optional), and a generous pinch of salt and pepper. Fry for 1 minute until fragrant.
- Add 1.5 lbs sweet potatoes, peeled and cubed, and stir well to coat with the spices.
- Pour in 1 (14.5 ounce) can of diced tomatoes, undrained, 1 cup of vegetable broth, and 1/2 cup of dried apricots, chopped. Stir well, bring to a simmer, and taste adjusting seasonings as needed.
- Roughly chop the stalks of 1/4 cup of fresh cilantro, reserving the leaves for garnish. Add the cilantro stalks to the pan.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally.
- Garnish with the reserved cilantro leaves before serving. Serve hot with couscous mixed with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 2 tablespoons of chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
172g
Fat
10g
Carbs
32g
