Name: Moroccan sweet potato bake
Cook time: 110 min
Total time: 110 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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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