Sweet Potato Tagine Recipe
This stupidly simple sweet potato tagine gets a big hit of flavour from rose harissa and ticks both the vegan and vegetarian options, and it is just as good as a main course as it is as a side dish.
Servings 2 Servings
Calories 548kcal
Ingredients
- 1 Medium Onion 150g
- 300 g Sweet Potato 2-2½ Cups (prepared volume)
- 50 g Blanched Almonds ⅓-½ Cup
- 50 g Pitted Dates 6-7
- 1 tablespoon Rose Harissa
- 125 ml Vegetable Stock ½ Cup
- 1 teaspoon Sumac
- ½ teaspoon Dried Mint
- ½ teaspoon Salt
- 2 tablespoon Olive Oil
- ½ teaspoon Brown Sugar (optional)
- 1 teaspoon Zaatar plus extra for serving
Instructions
- Top and tail, then peel and cut the onion into 8 wedges and break them into individual "petals".
- Peel the sweet potato and cut it into thick rounds about 25mm (1") thick, then cut each of these rounds into 6 or 8 wedges, depending on the thickness of your sweet potato.
- Tear the pitted dates into strips.
- Combine the vegetable stock with the rose harissa, sumac, dried mint and salt.
- Place the onions in the base of the tagine (20-22cm or 8-9"), followed by the wedges of sweet potato and arrange them into a flat layer.
- Add the almonds and dates, making sure they are evenly distributed.
- Pour over the sauce that we made, followed by the olive oil.
- Sprinkle over the zaatar and brown sugar.
- Finally, add the tagine lid and makes sure it sits well, then turn the heat to low-medium and cook for 45 minutes or until the sweet potatoes are cooked.
Video
Notes
This recipe uses a 20-22cm 8-9" tagine pot.
Nutrition
Serving: 1 | Calories: 548kcal | Carbohydrates: 67g | Protein: 11g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 24g | Sodium: 1102mg | Fiber: 12g | Sugar: 32g
