In this Moroccan salad, the curious mix of sweet and spicy is quite delicious. It is nice as it is but you may add, if you like, a handful of black olives, the chopped peel of a preserved lemon (see page 459), and a tablespoon of capers.

　　

Ingredients

serves 6

　　1 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch cubes

　　1/2–3/4 teaspoon ground ginger

　　1 teaspoon cinnamon

　　1 teaspoon harissa (page 464) or a good pinch of chili pepper

　　Juice of 1/2–1 lemon

　　2 teaspoons honey

　　Salt

　　5 tablespoons extra-virgin olive oil

　　4 tablespoons chopped flat-leaf parsley or cilantro

　　

Step 1

Boil the sweet potatoes in just enough water to cover. Stir in the ginger, cinnamon, harissa or ground chili pepper, lemon juice, honey, and salt, and cook, uncovered, for 15 minutes, or until the potatoes are tender, turning them over once and being careful not to let them overcook and fall apart. The sauce should be reduced to a thick syrupy consistency. If it is not, lift out the potatoes with a slotted spoon into a serving dish and reduce the sauce further by boiling.

　　

Step 2

Just before the end of cooking, stir in the oil and the parsley or cilantro.

　　

Step 3

Serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf