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Moroccan Sweet Potato Salad

A staple salad filled with delicious roasted sweet potatoes and the zestiest dressing.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories: 851kcal


  • Mixing bowls
  • Baking sheet (13X18)


  • 2 lb sweet potato peeled and cubed
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • 1 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp cilantro chopped
  • 3 tbsp dried cranberries
  • 2 tbsp slivered almonds garnish

For dressing

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tbsp garlic minced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin powder
  • 1 tsp ground black pepper
  • 1/4 tsp ground cinnamon
  • 1 tsp coriander powder
  • 1 tsp salt


  • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and keep it ready.
  • Peel the skin and chop the sweet potatoes to equal cubes (1-inch size) and transfer them to a bowl. Add paprika, ground black pepper, salt, and olive oil. Coat them well.
  • Arrange the sweet potatoes on the prepared baking sheet evenly. Bake them for 20 minutes flipping the sweet potatoes halfway through.
  • Meanwhile, prepare the dressing by combining the “for dressing” ingredients in a small bowl. Whisk until well combined.
  • Transfer the roasted sweet potatoes to a bowl and pour the dressings over it and coat them well.
  • Add the chopped cilantro and dried cranberries and toss the salad.
  • Serve the salad by garnishing with crunchy slivered almonds.



Calories: 851kcal | Carbohydrates: 117g | Protein: 10g | Fat: 41g | Saturated Fat: 5g | Sodium: 3162mg | Potassium: 1731mg | Fiber: 18g | Sugar: 35g | Vitamin A: 65108IU | Vitamin C: 19mg | Calcium: 206mg | Iron: 5mg
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