Casablanca – National Cook a Sweet Potato Day in the USA coincides this year with the holy month of Ramadan. What does that mean? It’s the perfect occasion to share sweet potato recipes that can be served at ftour.
Beyond being delicious, sweet potatoes are also highly nutritious, packed with vitamins, fiber, and antioxidants that help replenish energy after a day of fasting.
Sweet Potato Fries
Ingredients
4 medium sweet potatoes
2 tablespoons olive oil
½ teaspoon salt (adjust to taste)
½ teaspoon paprika or cinnamon (optional)
Dips of choice: mayonnaise, harissa, or garlic sauce
Instructions
Preheat the oven to 200 °C.
Cut the sweet potatoes into sticks.
Toss the sweet potato sticks with olive oil, salt, and paprika (or cinnamon if using.)
Spread the sticks in a single layer on a baking tray and bake for 25–30 minutes, turning halfway, until golden and crispy. Serve with your favorite dip.
Mashed Sweet Potato
Ingredients
4 medium sweet potatoes
2 tablespoons butter (or olive oil)
2–3 tablespoons milk (or plant-based milk)
½ teaspoon cinnamon (optional)
Salt and pepper to taste
Instructions
Preheat the oven to 200 °C. Wash the sweet potatoes and prick them a few times with a fork. Roast on a baking tray for 25–30 minutes, until soft and tender.
Let the sweet potatoes cool slightly, then cut open and scoop out the flesh. Mash with a potato masher or fork until smooth.
Stir in butter, milk, and cinnamon (if using). Season with salt and pepper to taste.
Serve warm.
Stuffed Sweet Potatoes
Ingredients
4 medium sweet potatoes
300 g ground beef
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cinnamon (optional)
Salt and pepper to taste
2 tablespoons olive oil
½ cup grated cheese (cheddar, mozzarella, or a mix)
Fresh parsley or coriander, chopped, for garnish
Instructions
Preheat the oven to 200 °C.
Wash the sweet potatoes and prick them several times with a fork. Bake for 25–30 minutes until tender.
While the potatoes bake, heat olive oil in a pan over medium heat. Sauté onions and garlic until soft, then add the ground meat. Cook until browned. Season with cumin, paprika, cinnamon, salt, and pepper. Set aside to cool slightly.
Remove the baked sweet potatoes from the oven and let cool for a few minutes. Carefully slice the top (lengthwise) of each sweet potato – don’t separate into two halves.
Scoop out part of the flesh into a bowl, leaving a small border so the potato holds its shape. Mash the scooped flesh lightly, then mix it with the cooked ground meat mixture.
Spoon the mixture back into the sweet potato shell. Top each stuffed potato with grated cheese.
Return the stuffed potatoes to the oven and bake for 10–15 minutes, until the cheese is melted and golden.
Garnish with fresh parsley or coriander and serve warm.
Bsaha w raha!
Read also: Your New Ramadan Snack: Maakouda
