Chermoula Roasted Sweet Potatoes

By Alison Engstrom
chermoula roasted sweet potatoes

chermoula roasted sweet potatoes

The humble sweet potato is taken to new levels in Eden Grinshpan’s recipe for Chermoula Roasted Sweet Potatoes.  A medley of warming spices like harissa, cumin and smoked paprika give a mouth-watering depth of flavor.

To discover how Eden entertains, click here!

Chermoula Roasted Sweet Potatoes

Chermoula Roasted Sweet Potatoes

By Camille Styles


5 sweet potatoes
2 cloves garlic
1 tsp cumin
1 tsp coriander
1 tablespoon harissa
1 tsp paprika
1 tsp smoked paprika
2 tablespoons preserved lemon, finely chopped
1/2 cup cilantro, plus extra leaves for garnish
1/3 cup extra virgin olive oil
salt to taste


Preheat oven to 375 degrees.  Slice the sweet potatoes into 1/4 inch thick slices. In a blender place the garlic, cumin, coriander, harissa, paprika, smoked paprika, preserved lemon, cilantro and olive oil. Blend until fully combined and season well with salt.
Toss the sweet potatoes in the sauce and arrange in a baking dish. Pour the rest of the sauce on top, cover with tin foil and place in the oven for 20 minutes, remove the tin foil and let get roasted on top for another 10 minutes. Sprinkle the fresh cilantro on top and serve.

Comments (1)

  1. Katie Lewis says:

    Do you know how many this serves?

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