Meatless Monday

Caramelized Sweet Potatoes with Chermoula

Serving Size = 4-6

Caramelized Sweet Potatoes with Chermoula is a study in contrast and balance — the kind of dish that leans on simple ingredients but delivers restaurant‑level depth. The sweet potatoes are roasted until their natural sugars blister and lacquer into a glossy, caramelized crust, giving you that perfect interplay of soft interior and crisp, golden edges. Then the chermoula steps in a bright, herbaceous North African sauce layered with cilantro, parsley, garlic, cumin, and citrus. It cuts through the sweetness with acidity and warmth, turning a humble root vegetable into something unexpectedly complex and deeply aromatic. This is the kind of side that doesn’t sit quietly on the plate — it announces itself.

For the potatoes:

3 med garnet sweet potatoes

4 qts water

2 tsp salt

2-4+ T olive oil

Chermoula:

½ bu parsley leaves

½ bu cilantro leaves & tender stems

2-3 cloves garlic

1 tsp cumin

2 tsp sweet paprika

1 ea serrano chili (or ½ tsp chili flakes)

1 tsp salt

¼ preserved lemon + 2T of the brine (or 2 T fresh lemon jus + 2 tsp lemon zest)

¼ - ½ c extra virgin olive oil

1. Scrub the skins of the sweet potatoes to remove any debris, then cut in half lengthwise. In a large pot add sweet potatoes, cool water & salt. There should be enough water to cover the potatoes by at least 1 inch. Bring to a boil, then reduce to a simmer for 15-25 minutes or until potatoes are tender. Gently strain or remove with tongs, place on a kitchen or paper towel & allow the steam to evaporate.

2. While the potatoes are simmering, prep the sauce. Using an immersion blender or a food processor, blend the ingredients until they just begin to break down & form a loose paste. The flavors should be earthy & lightly acidic so add more olive oil or lemon if desired & adjust salt if needed.

3. Use a cast iron skillet or heavy sauté pan, warm the oil over medium-high heat & caramelize the potatoes, cut side down for about 5-6 minutes. You may have to work in batches to sear all the potatoes. Transfer to a platter, cut side up & spoon the chermoula over the top, serve the rest on the side.

In the summary, Caramelized Sweet Potatoes with Chermoula is all about elevating the familiar. It takes a humble ingredient, treats it with intention, and finishes it with a sauce that brings brightness, heat, and character. Serve it warm, let the herbs perfume the table, and watch how quickly it becomes the dish everyone talks about long after the plates are cleared.

Chef Pakki Reath