Want a side dish that isn’t the usual pasta, rice or french fry? I’m not talking about a baked potato. How about a baked sweet potato?
The other day I went with a friend to a salad place and they had different baked potatoes with various toppings. The one I tried was this and I believe I replicated it, but with my own spice blend. Here the sweet potato is paired with hot, aromatic Moroccan spices, cooled with plain yogurt instead of sour cream and topped off with sliced green onions and slivered almonds for a little crunch. A new take on an old favorite.
I make the spice mixture in large batches and store it in old spice containers for other uses so it’s been scaled down here for the 2 person serving.
Preheat the oven at 450°.
Moroccan Sweet Potato
- 1 large sweet potato
- Spice Mixture
- 1/4 tsp Kosher Salt
- 1/4 tsp White Pepper
- 1/4 tsp Ginger
- 1/4 tsp Turmeric
- 1/4 tsp Cumin
- 1/4 tsp Cinnamon
- 2 Green Onions
- 2 tbsp slivered almonds
- 1/2 cup plain yogurt
- Preheat the oven at 450°.
- Wash the sweet potato and prick it over several times to allow steam to release. Bake in preheated oven for 45 minutes.
- In a small bowl and using a whisk, whip the yogurt slightly to make it creamy.
- Slice the green onions on the diagonal and place in a small bowl.
- In a small bowl mix all the spices.
- After the sweet potato is baked and cool enough to handle slice horizontally for two servings.
- With a fork, flake the sweet potato to fluff it up. Add the yogurt then green onions and almonds. Top it with a sprinkle of the spice mixture evenly distributed over both sweet potatoes.