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twas the night before Xmas in snowy Vermont (alright it was the night before the night before....) Sweet potato Moroccan styley


..but it sounds better that way
We were all up in Vermont for Xmas and were very lucky to be joined by our dear friends the Priceys who flew over from LA (and up from NYC in Philly's case)
We had a ton of snow, 20 inches on the day after we arrived, and a ton of wine that Pricey had shipped over prior to our arrival.
This particular evening we decided to grill a butterflied leg of lamb from Mehurons and in order to make sure that we looked after the veggie member of our team we teamed it up with a cous cous with grilled vegetables courtesy of Pricey and a Moroccan sweet potato salad from 'The art of simple food' by Alice Waters. This is a lovely book that I purchased last time I was in Burlington. I can heartily recommend not only this recipe but also the book as a whole. Apparently she is considered by many to be one of the chefs that has most influenced the way we eat today with the focus on quality of ingredients, most importantly the book lives up to its title and is full of genuinely simple but delicious recipes. Here's one for a start

Ingredients

1lb sweet potatoes
Olive oil
Pinch saffron threads
Fresh ginger
Cumin
Paprika
Lemon juice
Fresh coriander

Method

Pre heat oven to 180
Peel about 1 lb of sweet potatoes and cut into large cubes.
Toss with olive oil and salt and roast on baking tray for 40 mins.
When done, remove and let cool.

Now whisk together:
A pinch of saffron threads,
1/2 tsp. of grated fresh ginger,
A pinch of cumin,
1 tsp. of paprika, salt,
2 tbsp fresh lemon juice,
3 tbsp extra virgin olive oil.

Then stir in:
2 tbsp of chopped coriander

Spoon the marinade over the lukewarm sweet potatoes and let sit for 30 min.
Serve at room temperature.

Happy Xmas Priceys x

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