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Moroccan Sweet Potato and Raisin Salad

Eileen Stanbery

"This sweet Moroccan salad is prepared by simmering diced sweet potatoes or yams with cinnamon, turmeric, saffron, raisins and honey. It is an easy dish with an exotic taste."
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1 h 5 m servings 218 cals
Original recipe yields 4 servings

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  1. Place raisins into a bowl, cover with boiling water, and let stand to plump.
  2. Place sweet potatoes into a saucepan, cover with 2 cups water, and bring to a boil. Add honey, butter, salt, cinnamon, black pepper, turmeric, and saffron to potatoes; reduce heat to low. Simmer until potatoes are tender but not mushy, 8 to 10 minutes. Drain raisins and stir into sweet potato mixture.
  3. Continue to simmer until mixture has thickened, about 10 more minutes. Let cool before serving.

Nutrition Facts

Per Serving: 218 calories; 5.9 g fat; 41.4 g carbohydrates; 2.3 g protein; 15 mg cholesterol; 399 mg sodium. Full nutrition

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Read all reviews 2
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This was quite runny for a salad. I had to drain off a lot of liquid. Also it was very sweet--more like a dessert.

Cut down on the water when boiling. I omitted saffron bc I didn't have it. But I loved it. Didn't taste the turmeric much.