You guys know how I love sweet potatoes, right? They’re pretty much the perfect vegetable. They are inexpensive, shelf stable, and are sooo versatile. The fact that I can use them in both sweet and savory dishes alone makes them magical. Anyway, when sweet potatoes went on sale for $0.49/lb. a couple weeks ago, I decided to snatch some up. While filling my basket with a mountain of sweet potatoes (not really), I looked down and saw that the grocery store had merchandised some prepared sweet potato dishes right next to the plain sweet potatoes. The one that caught my eye was a microwavable Moroccan Spiced Sweet Potatoes. And, of course, I said to myself, “I can do that myself!”
Stay tuned this weekend to see what I packed these sweet potatoes with for my weekly meal prep!
For this easy side dish I borrowed my favorite blend of spices from my Moroccan Lentil and Vegetable Stew and coated the diced sweet potatoes in the heady blend. I also added just a little paprika for color and a touch more earthiness. The warm aromatic spices pair really beautifully with the subtle sweetness of the sweet potatoes. I’m in love.
This spice blend is fairly spicy, but you can knock it down to a little spicy “bite” of heat by cutting the cayenne powder down to 1/8 tsp.
Now I’m brainstorming about all the other vegetables that would benefit from this Moroccan spice treatment! I’m thinking definitely cauliflower. Probably carrots. Maybe even regular potatoes?
Moroccan Spiced Sweet Potatoes
- Preheat the oven to 400ºF. In a small bowl combine the cumin, turmeric, cinnamon, cayenne pepper, paprika, salt, and olive oil.
- Peel the sweet potatoes, then cut them into about 3/4-inch cubes. Place the cubes in a bowl and pour the oil and spice mixture over top. Stir the potatoes until they are well coated in oil and spices.*
- Spread the spiced sweet potatoes out over a baking sheet so they are in a single layer. Place the baking sheet in the oven and roast the potatoes for 15 minutes, then stir the sweet potatoes, return them to the oven, and roast for 15 minutes more, or until tender.
- Once the sweet potatoes have finished roasting, give them a taste and add a pinch more salt, if needed. Roughly chop the cilantro and sprinkle it over top just before serving.
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How to Make Moroccan Spiced Sweet Potatoes – Step By Step Photos
Preheat the oven to 400ºF. In a small bowl, combine 1/2 Tbsp cumin, 1 tsp turmeric, 1 tsp cinnamon, 1/4 tsp cayenne pepper, 1 tsp paprika, 1/4 tsp salt, and 2 Tbsp olive oil.
Peel and dice 2 lbs. of sweet potatoes. I cut my potatoes into about 3/4-inch cubes. Keep in mind that if your cubes are larger or smaller, that will affect the roasting time (larger pieces = longer roasting, smaller pieces = faster roasting).
Pour the oil and spice mixture over the sweet potato cubes and stir until the cubes are evenly coated in oil and spices. Remember, turmeric will stain your hands and clothing bright yellow, so be careful as you stir! :)
Spread the seasoned sweet potatoes out onto a baking sheet, making sure they’re in a single layer.
Roast the sweet potatoes for 15 minutes, give them a stir, then roast for another 15 minutes. By this time they should be tender all the way through and a little crispy on the edges! Give one a taste and add a pinch of salt, if needed.
Roughly chop a handful or two of cilantro and sprinkle it on top of the Moroccan Spiced Sweet Potatoes just before serving.