Moroccan cuisine · Vegetable Dishes

Sweet Potato Tajine

Sweet potato cubes braised with onions, raisins, cinnamon and ginger until the syrupy broth turns glossy.

Ingredients · for 4 servings

• 800 g sweet potatoes
• 2 onions
• 2 garlic cloves
• 60 g raisins
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 pinch saffron threads
• 400 ml vegetable stock
• 3 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Soak the raisins in warm water for 10 minutes; peel the sweet potatoes and cut into 3 cm cubes, cut the onions into wedges, and finely chop the garlic.
2. Heat the olive oil in a tagine or wide pot and gently sauté the onion wedges over medium heat for 5–6 minutes until soft, without letting them take on color.
3. Add the garlic, cinnamon, ginger, turmeric and the crumbled saffron threads and toast for 1 minute, stirring, until the oil turns yellow.
4. Fold in the sweet potato cubes, pour in the vegetable stock, season with salt and pepper, cover and braise over gentle heat for 25 minutes – without stirring, just shake the pot occasionally.
5. Add the drained raisins and simmer uncovered for another 8–10 minutes, until the sweet potatoes are soft and the liquid has reduced to a glossy, syrupy sauce.
6. Season to taste with salt and pepper, sprinkle with roughly chopped cilantro and serve straight from the tajine.