Moroccan-style Sweet Potatoes with Carrots

In the good company of Jamie Oliver I simply love my Magimix and am onto my third over a period of about 35 years.  When we were posted overseas I always took it with me in my suitcase, because I couldn’t bear the thought of being without it for the two months it took for a sea container to arrive with our goods and chattels.

I recently watched Jamie making a Carrot Salad on his Thirty Minute Dinners show.  He used a very large 0.5cm grating attachment for his Magimix, which my model  didn’t have.  So I went to my local department store and ordered one for the princely sum of  $59.  It’s perfect for grating carrots for salads or potatoes for Rösti.

Last night I created a new dish using some mashed sweet potatoes left over from the previous night’s dinner.  I also had some grated carrots which needed using up.  The result was this Moroccan style dish which was delicious.

Moroccan-style Sweet Potatoes with Carrots

500-600g sweet potatoes (one large or two smaller)
3-4 large carrots
25g butter
1/3 cup raisins or sultanas
1 tsp ground cumin
2 Tbs finely chopped preserved lemon (optional)
salt and freshly ground black pepper
2 Tbs chopped fresh coriander to garnish (optional)

Peel sweet potatoes and cut into small chunks. Cook in boiling, salted water until tender then mash thoroughly with a potato masher. Peel and grate carrots coarsely. Heat butter in a medium frying pan. Add carrots and stir fry for 1-2 minutes. Add the mashed sweet potato, raisins, cumin, preserved lemon and season to taste. Keep stirring for a minute or two until thoroughly heated through. Serve garnished with chopped coriander or as it is. It’s nice either way.

Serves 4-6 as a side dish

Note: preserved lemons are available in specialty shops

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