Moroccan Sweet Potato & Raisin Salad

I love this salad - a flavorful, ethnic side dish to complement your Thanksgiving Dinner!

 

Ingredients:

1 lb. Sweet Potatoes
5 oz. Raisins soaked in water
1 Tbsp. of Honey
Pinch each of Saffron, Turmeric Powder,
1/4 tsp. each of Salt and Pepper
1/2 tsp. of Cinnamon
Note: Adjust seasonings to taste as you are cooking.
Water, about a pint
2-3 Tbps. of Olive Oil

Directions:

1. Peel the Sweet Potatoes, and cut into 1" cubes.
2. Cook on medium heat; put the Olive Oil in the pan.
3. Add the Sweet Potatoes and along with all the Spices.
4. Cover with Water, and cover the pan; cook for 20 minutes - making sure there is always enough water in the pan.
5. Drain the Raisins from their Water and add to the Sweet Potatoes.
6. Add the Honey and stir, adding a little bit more of Water.
7. Taste the Sauce in the pan and see if it need any adjustment to the flavor.
8. Cover the pan, and let it cook for 10 minutes more to carmelized the sauce.
9. To make sure the Sweet Potatoes are ready, poke them with a fork - they should be soft.
10. This Moroccan salad can be served either hot or cold.

Note: I learned to make this dish from Alia.