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In a holiday season notorious for sweet potato casseroles topped with marshmallows and candied nuts, we like to play it unconventional. We love the warm spices and fresh herbs of this Moroccan sweet potato salad. A fragrant dish with a nod toward North African seasonings, the sweet potatoes are roasted until they are lightly crisped, flavored with an aromatic, garlic and lemon infused-Charmoula vinaigrette, and topped with feta, cilantro and pomegranate. Charmoula is a traditional Moroccan, Tunisian and Algerian marinade that is traditionally used in fish and vegetable dishes. Moroccan sweet potato salad is a winner with guests and an unusual twist on the seasonal sweet potato. We adapted this recipe from Diane Morgan’s fantastic cookbook Roots.
Yield: Serves four as a side, or two as a main
The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, who serve with Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog, www.haitimcc.org.
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