Escape the ordinary with this vibrant and flavorful Moroccan-inspired side dish! Sweet potatoes and green beans, usually simple accompaniments, transform into a culinary adventure with the warm spices and bright citrus notes of this recipe. Imagine tender sweet potatoes mingling with crisp-tender green beans, all bathed in a fragrant sauce of ginger, cumin, and a hint of cinnamon. The subtle sweetness of the potatoes perfectly complements the earthy green beans, creating a harmonious balance of textures and tastes that will elevate any meal.
This isn't your grandma's mashed sweet potatoes. This recipe infuses classic comfort food with exotic Moroccan flavors, resulting in a side dish that's both familiar and surprisingly exciting. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions and create this delicious Moroccan Mashed Sweet Potatoes & Green Beans side dish together!
Tools Needed
- Pressure cooker
- Pot
- Bowl
- Knife
- Cutting board
Ingredients
- Sweet potatoes
- Butter
- Fresh ginger
- Cinnamon
- Dried raisins
- Water: 400ml
- Salt
- Green beans (blanched or partially cooked)
- Garlic: 2 cloves
- Lemon: 1
- Olive oil
- Cumin
- Chili pepper
- Fresh parsley
- Fresh mint
- Fresh cilantro
Step-by-Step Instructions
Step 1. Prepare Sweet Potatoes
- Peel and chop sweet potatoes into 3/4 inch chunks.
- Slice fresh ginger thinly.
- Add sweet potatoes, sliced ginger, 400ml water, and salt to a pressure cooker. Cook until it reaches pressure, then cook for 7 minutes.
- Once cooked, transfer the contents to a bowl. Add cinnamon and butter chunks. Mash everything together.
- Strain the rehydrated raisins and add them to the mashed sweet potatoes. Mix well.
Step 2. Rehydrate Raisins
- Pour boiling water over raisins to rehydrate. (This step is for later use)
Step 3. Prepare Green Beans
- Slice blanched green beans into 3/4 inch lengths.
- Finely chop fresh herbs (parsley, mint, cilantro).
- Juice half a lemon.
- Finely mince garlic into a puree.
- Heat olive oil in a pot on medium-high heat. Add minced garlic, cumin, and chili pepper (or harissa). Stir until fragrant.
- Add blanched green beans to the pot and stir until heated through and evenly coated with spices.
- Add lemon juice, salt to taste, and chopped fresh herbs to the green beans. Mix well.
Step 4. Combine and Serve
Read more: Arabian Flame Grilled Fish (Samak Mashwi) Recipe
Tips
- Pressure cookers save time compared to boiling.
- Don't over-chop the herbs.
Nutrition
- Calories: estimated 400-500
- Fat: estimated 20-25g
- Carbs: estimated 60-70g
- Protein: estimated 5-7g
FAQs
1. Can I make this recipe ahead of time?
Yes! The mashed sweet potatoes and green beans can be made a day in advance and reheated gently. The flavors will actually deepen overnight.
2. What can I substitute if I don't have preserved lemon?
A squeeze of fresh lemon juice will work well, though it won't have quite the same intense, salty-tangy flavor. You could also try adding a pinch of extra salt and a few drops of lemon extract.
This Moroccan-spiced sweet potato and green bean side dish is a delightful departure from the ordinary, offering a unique and flavorful experience. Its vibrant taste and simple preparation make it a perfect addition to any weeknight dinner or special occasion meal. Enjoy the satisfying blend of sweet, savory, and subtly spicy flavors – your taste buds will thank you!