A great North African dish, the saffron gives sweet potatoes a lively yellow colour and a great taste.

Serves 4


2 small white or brown onions (Sliced thinly)
Good pinch of saffron filaments
¾ Tspn ground ginger
750g sweet potatoes – Not they red version (Go for the gold sweet potatoes)
¾ teaspoon ground cumin
1 ½ Tspn paprika
1 ½ lemons Juiced or more if required to taste
2 Tspn runny honey
Sea salt and white pepper
Olive oil
Small half handful of flat leaf parsley – finely chopped
Small half handful of coriander – finely chopped


Heat the olive oil in a saucepan over a medium heat. Add the onions, crushed saffron and ginger and sauté until the onions have a soft texture and are translucent. Add the honey and mix in well.

Add the pre cooked sweet potatoes (that have been peeled and cubed), cumin, paprika, lemon juice, the chopped herbs and sea salt to taste. Mix together taking care not to break up the sweet potatoes too much.

Taste and adjust the seasoning if necessary, then remove from the heat. This is a great salad that is able to be served warm or cold.


Sweet Potato Cumin


Mark Dronjak mark@markdronjak.co.nz © Copyright 2008. Powered by: Woogloo V3


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