Family friendly Side

Sweet potato with olives and preserved lemon

Name: Sweet potato with olives and preserved lemon
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 150ml extra virgin olive oil; 2 onions, finely chopped; 1 tbs finely chopped ginger; 1 heaped tsp ground cumin; 1 heaped tsp ground coriander; 3/4 tsp smoked paprika (pimenton); 1kg kumara, peeled, cut into 5cm-long wedges; 2 tbs lemon juice; 4 quarters preserved lemon, flesh and white pith removed, skin finely sliced; 120g green olives

Rate now

15m

Del grey logo

Jump to recipe

by Belinda Jeffery

Cook and author

Oct 03, 2015

The bright orange hue of sweet potato looks great and tastes even better, especially once the spicy hints of cumin and paprika get involved.

150ml extra virgin olive oil
2 onions, finely chopped
1 tbs finely chopped ginger
1 heaped tsp ground cumin
1 heaped tsp ground coriander
3/4 tsp smoked paprika (pimenton)
1kg kumara, peeled, cut into 5cm-long wedges
2 tbs lemon juice
4 quarters preserved lemon, flesh and white pith removed, skin finely sliced
120g green olives

Method

1.

Preheat oven to 190°C. Heat half the oil in a large frypan over medium heat. Add onion and cook, stirring frequently, for 5 minutes. Add ginger and cook for a further 5 minutes until onion is pale golden and translucent. Add spices and sprinkle with sea salt. Cook, stirring, for 3 minutes until fragrant.
2.

Add sweet potato and stir to coat in mixture. Spread evenly in a large, 3cm-deep baking pan. Add 1 1/2 cups (375ml) boiling water and remaining 75ml oil. Roast, turning once, for 40-45 minutes or until sweet potato is tender and liquid is a thin sauce.
3.

Remove from oven and leave to cool to room temperature. Sprinkle with lemon juice and scatter with most of preserved lemon and olives. Gently mix. Season with salt and pepper. Garnish with remaining preserved lemon and olives, to serve.