This easy Moroccan Sweet Potato Salad is loaded with spicy-sweet flavors. It’s perfect for lunch or as a tasty side dish.
What comes to mind when we mention potato salad? Is it stodgy potatoes drowned in a mayo-heavy dressing? We won’t blame you if it is. But, it’s time to redefine what a great potato salad looks (and tastes!) like. And this Moroccan sweet potato salad will help us do just that. Truth be told, I’ve never been a huge fan of potato salads. If they’re served at a barbecue, I’ll probably go for something else, like a lighter, crisper coleslaw or some fresh greens. Luckily, this salad is definitely one I’ll add to my plate. And it’s even highly likely I’ll go back for seconds.
In this flavorful salad, tender chunks of sweet potato are enveloped in a cashew-based dressing full of warming spices and fresh lemon. It will awaken every taste bud and become the star of the show at your next barbecue where potato salad is on the menu.
Is This Moroccan Sweet Potato Salad Healthy?
Good news, potato lovers, this Moroccan sweet potato salad is a healthy alternative to the classic potato salads we all grew up eating. Sweet potatoes are a good source of fiber, vitamins A and C, and potassium. Eggs (if you choose to include them) add protein and essential B vitamins, while pistachios and cashews provide healthy fats and protein, among other nutrients. The cucumbers and tomatoes add vitamins and minerals to the mix. Overall, this salad is balanced with protein, healthy fats, fiber, and an array of vitamins and minerals, making it a nutrient-rich recipe you can feel good about eating.
What Makes This Dish Moroccan
This recipe incorporates flavors and ingredients commonly found in Moroccan cuisine, which often emphasizes a balance of sweet and savory elements and the use of bold, warming spices. The spices used in the dressing—cumin, ginger, cinnamon, paprika, and allspice—are staples in Moroccan cooking. They’re warm and aromatic, which pair nicely with the subtly sweet flavors of the sweet potato. Dates and pistachios are also frequently used in Moroccan cooking, as are fresh herbs. Overall, it’s this mixture of warm spices, nuts, dried fruit, and fresh herbs that is often typical of Moroccan salads. And together, these ingredients create incredible complexity and balance of flavors.
How to make ahead and store
This Moroccan sweet potato salad will keep for about 3-4 days in the fridge if you store it in an airtight container. For the freshest flavor, you may want to add the herbs (cilantro and mint) just before serving so they don’t become wilted and soggy.
Serving Suggestions
You can plan out a whole Moroccan feast! Pair this salad with a Moroccan Chicken Skillet or perhaps these Grilled Moroccan Chicken Bowls. We’re also partial to this Moroccan Roasted Acorn Squash Soup once the weather gets chilly.
Ingredients
- 2 pounds sweet potatoes
- Sea salt
- 4 large eggs (omit for vegan option)
- 1/3 cup pistachios
- 1 1/4 cups cucumber diced
- 1 cup Roma tomatoes cubed
- 1/2 cup cilantro roughly chopped
- 1/2 cup dates thinly sliced
- 3 tablespoons fresh mint thinly sliced
For the dressing:
- 1 cup roasted cashews soaked in water overnight
- 7 1/2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (about 1 very large lemon)
- 2 1/4 teaspoons ground cumin
- 2 1/4 teaspoons fresh ginger minced
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground allspice
- Pinch of pepper
Instructions
- Cut the potatoes into large chunks and place them in a large pot of generously salted water. Bring to a boil. Once boiling, reduce the heat to medium-high so that the pot retains a steady boil. Cook until the potatoes are fork-tender, about 20-25 minutes. Drain and let sit until cool enough to handle.
- Place the eggs in a medium pot and cover with about 1 inch of water. Bring to steady boil. Then, turn off the heat (leaving the pot on the hot burner) and keep covered. Let it stand for 10-12 minutes, then immediately drain and cover with cold water. Let the eggs stand until cool enough to peel.
- Preheat your oven to 375 degrees Fahrenheit and bake the pistachios until golden brown and "nutty" smelling, about 10-12 minutes. Roughly chop and set aside.
- Drain the water from the soaking cashews and place them into a high-powered blender. Add in all the remaining "dressing" ingredients and blend until smooth and creamy, stopping to scrape down the sides as needed. It's easiest to slowly increase the speed of the blender so that the cashews get chopped up a little before you try to purée them.
- Peel the skin off the potatoes and chop into 3/4-inch cubes, placing them into a large bowl. Add in the cucumber, tomato, cilantro, dates, mint, and chopped pistachios.
- Peel the eggs and roughly chop them. Add them to the bowl.
- Pour all the dressing over the salad and mix until evenly coated. Cover and refrigerate at least 1 hour so the flavors develop.
- Season to taste with salt, if needed, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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