Sweet Potato Tagine With Dates and Carrots

Vegetarian recipes can be really exciting and this Sweet Potato Tagine with Carrots and dates is great at breaking down carnivore barriers!

Vegetarian recipes can be really exciting and this Sweet Potato Tagine with Carrots and dates is great at breaking down carnivore barriers!

Spicy Sweet Potato Tagine.

After a very meaty Christmas and New Year I am delighted to be back working on a winter project. This wonderful sweet potato tagine is part of my efforts to try and work out whether or not I like sweet potato.

Specifically, I am seeing if I can justify growing sweet potatoes in our plots over summer.

I have to say my experiments are not going wonderfully at the moment.

I have lots of side dishes but very little where the sweet potato really shines. This vegetable tagine recipe is the first where the principle ingredient stands up as the star of the show.

I was in a pretty similar spot last year at this time but regular readers will know I am definitely a Pumpkin convert. You should definitely check out this Burmese pumpkin curry and my pumpkin chili recipe!

Vegetarian recipes can be really exciting and this Sweet Potato Tagine with Carrots and dates is great at breaking down carnivore barriers!

Tagine Recipes.

It always makes me smile that I have an almost insatiable love of a little sweetness in savoury dishes. Primarily because I am completely ambivalent towards sweet dishes nine times out of ten.

One of the reasons I love North African or Arabic food is the wonderful combination of savoury earthy ingredients.

The combination of ingredients like pumpkin, sweet potato or pigeon alongside sweet treats like dates or dried apricots really excites me.

Both my Rabbit Tagine and Butternut squash tagine recipes perfectly deomnstrate the mix of sweet and savoury.

Vegetarian recipes can be really exciting and this Sweet Potato Tagine with Carrots and dates is great at breaking down carnivore barriers!

Can You Cook A Tagine Without a Special Pot.

The answer to this is a resounding yes. I am a cook that rejects the collection of pots and pans.

Primarily because I have a tiny kitchen, it is seriously less than 2 meters wide and 5m long. A shade over 100 square feet for those that work in imperial measurements.

Use a pan with a tight fitting lid but like a tagine, you do need the steam to gently escape. You also want some room in the pot so that things are not to tightly packed in.

Food should always be demystified, we all need a bit of North African spice in our food lives.

But back to sweet potato recipes, I am currently working on a couple of soups and a really exciting pasta dish.

But if you have other sweet potato recipes that are not side please shout them up in the comments below.

Vegetarian recipes can be really exciting and this Sweet Potato Tagine with Carrots and dates is great at breaking down carnivore barriers!
Sweet Potato Tagine

Sweet Potato Tagine

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Vegetarian recipes can be really exciting and this Sweet Potato Tagine with Carrots and dates is great at breaking down carnivore barriers!

Ingredients

  • 50 g Butter
  • 1 Tbsp Olive Oil
  • 200 g Onion, Cut into wedges
  • 800 g Sweet Potato, Peeled and chopped into 1.5cm-2cm chunks
  • 200 g Carrot, Peeled and cut into a similar size to the sweet potato
  • 1 Tbsp Harissa paste
  • 100 g Dried Dates, Cut in half
  • 1 Tbsp Honey
  • 2 Tsp Dried Mint
  • 1 Tsp Sumac
  • 250 ml Vegetable Stock
  • 1 Tbsp Lemon Juice
  • 1 Stick Cinnamon
  • 50 g Blanched Almonds
  • 1 Tsp Cumin
  • Salt to taste,
  • Freshly Ground Black Pepper, To taste
  • 35 g Flaked Almonds

For the Couscous:

  • 200 g Couscous
  • 100 g Celery, Finely sliced
  • 50 g Spring Onions, Finely Sliced
  • Parsley, As much as you dare finely chopped
  • 1 Tbsp Lemon Juice
  • 200 ml Vegetable Stock
  • Salt, To Taste
  • Za'atar, To taste
  • 2 Tbsp Olive Oil

Instructions

  1. Heat the oil and butter in a heavy based pan or tagine (that you have a lid for) over a medium high heat.
  2. When the oil and butter mix is hot add in the cinnamon stick and onions stir to coat and cook for 5 minutes.
  3. Add in the carrots and sweet potato and stir to coat,
  4. Add the Harissa paste, dates, mint, honey, sumac, lemon juice, cumin and blanched almonds.
  5. Pour in the vegetable stock, season, stir then cover with a lid, rand bake in the oven for 30 minutes. The vegetables should retain some structure but be soft to the tip of a knife.
  6. 5 minutes before serving mix together all of the ingredients for the cous cous with the exception of the parsley making sure the stock is boiling and then cover with cling film and set aside.
  7. Just before serving toast off your almond flakes making sure not to burn.
  8. Fork the olive oil through the cous cous and add the parsley.
  9. Serve the sweet potato tagine on the cous cous drizzling with a little of the sauce before sprinkling with some flaked almonds and za'atar,
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 707 Total Fat: 34g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 27mg Sodium: 1041mg Carbohydrates: 97g Fiber: 15g Sugar: 41g Protein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

18 thoughts on this Recipe:

  1. I’m like you, not a big cake or sweet eater but I love the combination of sweet and savoury, especially using dried and fresh fruit. This is just up my street!

  2. Wait, so I can make this without buying a tagine? Because I’m definitely sold on that idea! I also love North African and Arabic food but I almost never make it at home (unless you count baklava?). But the flavors are wonderful and I need to branch out.

    • Of course you can, a tagine adds a little more steam to the mix which alters the dish very slightly but I’ve not noticed a massive difference not cooking in a tagine since I broke my old one. Admitedly the joy of lifting the lid on a tagine at the table is magic but hey, I can live without it.

  3. Looks delicious Brian! Love the sweet and savoury components of this dish and I just happen to have a bunch of sweet potatoes in the pantry just waiting to be used ๐Ÿ˜‰

    • Enjoy Dawn, I love this recipe… Me and sweet potatoes don’t really get on but this is one recipe using them that I really do love!

  4. This looks very tasty, I will have to try it though have never been that fond of sweet fruit in my mains am trying to expand my horizons. My two favourite sweet potato main dishes currently are 1) baked sweet potatoes with the “magic green sauce” from A Pinch of Yum blog (cilantro, avocado, garlic, parsley pistachios water, jalapeรฑo and oil blended) alongside black beans cooked in the liquid from the tin (a revelation) with cinnamon and jalapeรฑo. Or 2) an amazing Diana Henry recipe of roasted sweet potatoes, red onions, and peppers slathered in spicy pimenton and cumin topped with a fried egg, garlic and parsley. ( original recipe includes chorizo and bacon but just as delicious without!). Hope this encourages you to continue your sweet potato growing.

    • Thanks Natalie… Fruit in savoury courses doe seem to divide people, I happen to love it and use it a lot. Those two dishes sound wonderful, particularly the Diane Henry one, will hunt it down and have a try.

  5. I love all kinda of African food, but I’ve never made a veggie African dish before. I have a tajine and I love it. I’ve only cooked meat in it though. I will have to give this one a try!

    • Really, Onion Tagine is pretty much the classic North African Vegetarian Tagine, I will try and remember to post it up at some point but hunt a recipe down it is unbelievably good!

  6. As much of a baker as I am, I don’t have much of a sweet tooth most of the time so too sweet “savory” dishes bother me. My mother being Middle Eastern though, I do love the sweet/savory balance of the dishes and plan to try this one with a few modifications next month (going vegan all month for in depth recipe testing). I think you should totally plant sweet potatoes… they are so healthy and versatile. You can spice them almost any which way. I’ve made them cubed into small pieces and pan fried for a breakfast hash with a bit of cumin (an alternative to tortillas in huevos rancheros), used them in soups just like pumpkin, made chipotle chili latkes, etc. The only thing I won’t do is make them too sweet or top them with marshmallows because ew.

    • Loving the sweet potato ideas thank you, not sure I would cope on the vegan for a month thing, I am not the most self disciplined person, but you could definitely tweak this and take it in a vegan direction.

      I’ll not mention the sweet potato marshmallow thing as it would make me feel dirty ๐Ÿ˜‰

  7. Ugh, I am so the opposite. Bring on the cake, but keep the carrots, sweet potatoes and yams, please! ๐Ÿ˜‰ This looks awesome, though. I love pumpkin seeds. And I am very into the way you cooked that quinoa, so smart!

  8. I love sweet potatoes, but I am also not a fan of dates, ha! Brian, I’ve always wanted to try Tagine cooking! There are several Moroccan dishes I would love to try ๐Ÿ™‚

    • I’m relatively new to cooking North African and Persian style dishes, maybe the last couple of years but the flavours are awesome. If you are not keen on dates you could try dried apricots or prunes which would work just as well ๐Ÿ™‚

  9. I usually just serve sweet potatoes with cinnamon, butter and sugar (ha!) But I need to expand my horizons more since they’re so delicious. I may need to start with this!! ๐Ÿ™‚

    • I am working on quite a few Sweet potato recipes at the moment so hopefully will have more for you to experiment with in the coming weeks ๐Ÿ™‚

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