Moroccan Baked Sweet Potatoes

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 190, total fat 12 G., saturated fats 1.5 G., proteins 2 G., carbohydrates 22 G., fiber 6 G., cholesterol - mg, sodium 680 mg, sugar 9 G.

This dish is proof that healthy food can be incredibly tasty and smell delicious. The vibrant colors of the vegetables on the plate create a truly festive atmosphere. The piquant spices combine with the sweetness of the dried apricots and sweet potatoes, complemented by the tartness of the lemon juice. This dish is also perfect for storing in the refrigerator and reheating in the microwave. It pairs well with both fish and meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium sweet potato (about 340 g), peeled, brushed and finely diced
1 medium eggplant (about 450 g), with skin, diced
5 tbsp. l. olive oil
Juice from half a small lemon (about 1 tbsp)
2 large cloves garlic, minced
1 teaspoon ground coriander
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground ginger
1 large onion, diced
1 cup grape tomatoes, halved
8 dried apricots, thinly sliced, or 2 heaping tablespoons of light raisins
1/2 cup fresh cilantro leaves, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, eggplants, grape tomatoes, lemon juice, coriander, cumin, ground ginger, dried apricots

Cooking the dish according to the recipe:

Preheat oven to 200°C. Coat two rimmed baking sheets with cooking spray.
In a large bowl, whisk together 3 tablespoons of olive oil, lemon juice, garlic, 2 teaspoons of salt, coriander, cinnamon, cumin, and ginger. Add the onion, eggplant, sweet potato, and tomatoes. Mix well to coat the vegetables.

Divide the mixture between the prepared baking sheets and spread into a single layer. Bake until the sweet potato and eggplant are lightly browned and completely tender (50-55 minutes). Rotate the baking sheets and switch them halfway through baking.
Transfer the vegetables to a large bowl. Toss with the apricots, cilantro, and the remaining 2 tablespoons of olive oil. Season with salt to taste.

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