Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Saturday, January 21, 2012

Moroccan Sweet Potato Salad


2 large Sweet potatoes
1/2 cup sweet golden raisins
1/2 red onion, sliced thinly
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp paprika
1 tsp grated fresh ginger (more or less is okay too)
1 grated clove of garlic
Juice of 1 lime, fresh if possible
1/4 cup vegetable oil


Place the potatoes on a baking sheet and bake until tender - about 45 minutes or so, depending on how bit the potatoes are.

When the potatoes are almost ready, whisk all the remaining ingredients into a bowl, excluding raising and onions, making sure the dressing is fully mixed together.

Add the raisins and onions, and let sit for a few minutes.

After the potatoes have cooled, dice them and add them to the dressing and raisin mixture. Gently toss them together. This salad is great if it sits for a few hours!


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