Moroccan Sweet Potato Casserole

Ingredients

• 1/2 tsp ground corianderNutrition
• 1/2 tsp ground cuminNutrition
• 2 tsps paprikaNutrition
• 1 tsp black pepperNutrition
• 1/4 tsp cayenne pepperNutrition
• 1/2 tsp saltNutrition
• 3 tbsps red wine vinegarNutrition
• 2 tsps olive oilNutrition
• 1 lemon yields lemon juiceNutrition
• 12 sprigs cilantroNutrition
• 6 cloves garlicNutrition
• 1 small onionNutrition
• 12 sprigs parsleyNutrition
• 1 large green bell pepperNutrition
• 3 5" long sweet potatoesNutrition
• 2 large whole tomatoesNutrition
• 1 large yellow bell pepperNutrition

Directions

1. 1Pre-heat oven to 350 °F (175 °C).
2. 2Peel and wash the sweet potatoes. Slice into 1/2 in thick cubes. Place in the pot and add enough water to cover the potatoes. Bring to a boil and then simmer for 10 minutes. Drain the potatoes and place in a large bowl.
3. 3While the potatoes are simmering, combine garlic, onion, salt, paprika, ground cumin, ground coriander and cayenne in a food processor bowl.
4. 4Process until mixture forms a paste. Add the cilantro and parsley leaves and blend. Add lemon juice, vinegar, and olive oil; blend. Season to taste with pepper.
5. 5In the large bowl with the potatoes add the peppers. Toss the potatoes and peppers with the herb mixture.
6. 6Transfer to a large shallow baking dish. Slice tomatoes and them lay on top of the potato mixture. Cover the dish with aluminum foil.
7. 7Bake for 35 minutes and then remove the foil. Continue baking for an additional 20-30 minutes or until vegetables are tender.
8. 8Ideal for Phase 1 of Fat Smash.

Nutrition per serving

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