Moroccan sweet potato bake

These crispy Moroccan-style sweet potato fries are the perfect side dish.

  • 1 hr 50 mins cooking
  • Serves 8
  • Print


Moroccan sweet potato bake
  • 1 lemon (140g)
  • 3/4 cup firmly packed fresh coriander leaves
  • 1/4 cup (60ml) olive oil
  • 6 clove garlic, quartered
  • 2 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 cup (250ml) chicken stock
  • 1.5 kilogram kumara (orange sweet potato), cut into thick wedges
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoon finely chopped fresh flat-leaf parsley


Moroccan sweet potato bake
  • 1
    Preheat oven to 200°C/400°F. Oil 2-litre (8-cup) ovenproof dish.
  • 2
    Finely grate rind from lemon, you need 2 teaspoons. Squeeze juice from lemon, you need 2 tablespoons. Blend or process coriander, 2 tablespoons of the oil, juice, garlic and spices until smooth.
  • 3
    Combine spice paste, stock and kumara in large bowl; season. Transfer mixture to dish. Cover with foil; bake 1 hour 10 minutes. Remove foil; sprinkle with combined breadcrumbs, parsley, lemon rind and remaining oil. Bake, uncovered, about 20 minutes or until sweet potato is tender. Stand 5 minutes before serving.

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