Moroccan Sweet Potato Salad

The curried carrot chutney & Moroccan spice are the heroes of this dish. Try this as a warm or cold salad, or simply bake it all together in the oven then dollop yoghurt dressing on top and serve with a tagine and couscous.


  • 5kgs Sweet Potato
  • 1tbs Henry Langdon Kaffir Lime Coriander Sea Salt
  • 5tbs Miris Moroccan Spice
  • Olive Oil
  • 1 bunch spring onion- sliced
  • 500gms green beans
  • 1 cup spinach leaves
  • 2tbs Treehouse Preserves Curried Carrot Chutney
  • 4tbs Greek yoghurt
  • Ogilvie & Co Pistacchio & Hazelnut Dukkah


  1. Rub sweet potato with sea salt mix, Moroccan spice and olive oil to coat it.
  2. Place on a tray with baking paper and roast at 180 for approx. 12-15 mins depending on size.
  3. Top & tail beans then submerge them in a small pot of boiling water for 3 minutes (until tender) strain and rinse well with cold water, then slice.
  4. In a large mixing bowl combine sweet potato, torn spinach, beans and spring onion.
  5. Place in a serving dish.
  6. In a small bowl mix the yoghurt and carrot chutney together then place spoons on top of the sweet potato.
  7. Sprinkle with dukkah to serve.

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