The words potatoes salad don't seem to generate a lot of excitement but that being said – this Morrocan sweet potato salad is making our hearts race. The tender chunks of sweet potato are covered in roasted pistachios, chopped cucumbers, fresh tomatoes, a pinch of fresh mint, and then finished with a creamy cashew dressing that has the lemony perfume of Moroccan spices which make this salad truly unique.
MOROCCAN SWEET POTATO SALAD [VEGAN, GLUTEN-FREE]
FOR THE SALAD:
2pounds sweet potatoes
1/3 cup pistachios
1 1/4 cups cucumber, diced
1 cupsRoma tomato, cubed
1/2 cup cilantro,roughly chopped
1/2 cup dates,thinly sliced
3tablespoons fresh mint
FOR THE DRESSING:
1 cup roasted cashews,soaked in water overnight
7 1/2tablespoons water
2tablespoons plus 1 teaspoon fresh lemon juice
1tablespoon lemon zest(about 1 very large lemon)
2 1/4teaspoons ground cumin
2 1/4teaspoons fresh ginger,minced
1 1/2teaspoons ground cinnamon
1teaspoon sea salt
1/4teaspoon ground allspice
Pinch of pepper
Cut the potatoes into large chunks and place them in a large pot of generously salted water. Bring this to a boil.
Once boiling, reduce the heat to medium/high so that the pot retains a steady boil and cook the potatoes until they’re are fork tender, about 20-25 minutes. Drain them and let them sit until they’re cool enough to handle.
Heat your oven to 375°F and bake the pistachios until they are golden brown and “nutty” smelling, about 10-12 minutes.
Roughly chop and set aside the nuts.
Drain the water from the soaking cashews and place them into a high-powered blender.
Add in all the remaining “dressing” ingredients and blend them until they’re smooth and creamy – stopping to scrape down the sides as needed.
Peel the skin from the potatoes and chop them into 3/4-inch cubes, placing them into a large bowl.
Add the cucumber, tomato, cilantro, dates, mint and chopped pistachios.
Pour all the dressing over the salad and mix until evenly coated.
Cover and refrigerate it for at least 1 hour so the flavors develop.