Try a new taste on these taters

Posted Nov. 4, 2012

With Thanksgiving coming up and winter dinner parties, why not try a different flavor of these best loved tubers? I love the sweet and savory spices of Morocco in my holiday cooking. The smokey cumin adds a new dimension of taste that’s familiar, yet exotic.

Chef’s Tips:

This easy dish can be done ahead and reheated in the microwave on the day you serve it. I make up a batch of this spice and sprinkle it on squash and yams all through the year.

It’s also a great match for poultry and pork, just rub it on before grilling.

Moroccan Spice Mixture

(makes extra

for other uses)

2 Teaspoons brown sugar

2 Teaspoons ground coriander

2 Teaspoons ground cumin

2 Teaspoons ground cinnamon

1/2 Teaspoon ground red pepper

1 Teaspoon ground fennel

2 Tablespoons ground paprika

1 Teaspoon ground ginger

Sweet Potatoes with

Moroccan Spices

Serves 10

6 Sweet potatoes, peeled and chunked

2 Tablespoons fresh rosemary or cilantro, chopped

2-4 Tablespoons Olive Oil for drizzling

Directions:

Mix spices together and set aside.

Peel and chunk sweet potatoes into 1/2 inch cubes, place in large bowl.

Coat Sweet Potatoes with 1 1/2 Tablespoons spice mixture and drizzle with olive oil.

Add fresh rosemary or cilantro and toss on cookie sheet.

Roast at 350 degrees for 45 minutes until cooked, stirring once during cooking.

If potatoes seem dry, drizzle a little more olive oil on. Can be served warm or room temperature, but do not leave out more than 2 hours.

Coco shares her recipes at arlenecocosprairiekitchen. areavoices.com

Tags: life, food