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Moroccan Sweet Potato with Ginger

serves 2-4

Only distantly related to the ordinary potato and the yam, naturally suggary sweet potatoes are a treat with cinnamon and ginger.  Add a few chopped chives or green onions for contrasting color and crunch. 


3 sweet potatoes, peeled and cut into 1/4-inch cubes
2 teaspoons kosher salt
1/2 teaspoon minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 lemon, juiced
2 teaspoons honey
1/4 cup raisins
1 tablespoon olive oil
1/2 teaspoon lemon zest


prep: 10 minutes
total: 35 minutes


medium saucepan
slotted spoon
grater (or zester)


1. Prep the sweet potatoes. Put them in a medium saucepan with barely enough water to cover and 2 teaspoons kosher salt. Bring to a boil then reduce the heat and simmer for 10 minutes.

2. Meanwhile, prep the ginger and lemon. When the potatoes are a minute or so from being done, add the ginger, cinnamon, chili powder, lemon juice, honey, raisins and olive oil to the boiling water. Stir, and allow the potatoes to finish cooking.

3. The liquid should thicken. If the potatoes finish cooking but the sauce is not thick enough, take out the potatoes with a slotted spoon and allow liquid to reduce further until slightly syrupy. Stir in the lemon zest at the end.
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