Moroccan Sweet Potato Puree

The sweet potatoes in Morocco have a light flesh and slightly purple skin. They are softer & sweeter then the orange sweet potato. 

This puree is made with ‘Amlou’. This is a Moroccan spread. It consists of argan oil, almonds and honey. Amlou is usually served for breakfast with ‘kiri’ or afternoon tea with pancakes like m’smen. This honey-nutty spread combines good with the sweet potato. If you don’t find it, use almond butter instead.

I serve it with a savoury green salsa to balance out that inherent sweetness.

This puree is nice with lemony chicken, fried white fish, buttery beans or soft boiled eggs.

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Ingredients (3-4 people) :

• 2 big purple sweet potatoes (peeled & cutted in cubes)

• 3 tablespoons of amlou (or almond butter)

• 1 garlic clove, pressed or minced

• 2 teaspoons of cinnamon

• ½ teaspoon of cayenne pepper

• 1 teaspoon of turmeric

• 3 tablespoons of olive oil

• Pepper & salt (to taste)

Green salsa to sprinkle:

• Handful of parsley (roughly chopped)

• Handful of cilantro (roughly chopped)

• Half of a red onion

• Juice of 1 lemon

• 5-6 tablespoons of olive oil

• 1 green chili

• Pepper & salt (to taste)

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Directions:

1.   Start with the salsa: cut the onion & green chili very finely and add the lemon juice. Add the rest of the ingredients and set aside. 

2.    Cook the sweet potato in salted water till very soft. Drain, add back to the pot and add a small glass of water, pepper & salt to taste, the Amlou, olive oil & spices.

3.     Mash everything with a fork.

4.    Finish with a few spoons of the green salsa.

5.    Serve it with whatever you want, or just as it is with some tortilla chips or crackers!