Moroccan side dishes (mashed sweet potatoes & green beans with garlic)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories while maintaining creaminess.

Pour boiling water over the raisins just enough to cover them to rehydrate.

Peel and chop the sweet potatoes into large chunks, about three quarters of an inch.

Slice the fresh ginger thinly.

Place the sweet potatoes and sliced ginger into a pressure cooker.

Add about 400 mils of water and a little bit of salt to the pressure cooker.

Cover the pressure cooker and cook until it reaches pressure, about 7 minutes.

Once cooked, transfer everything to a clean bowl.

Add cinnamon and unsalted butter in chunks to the bowl.

Mash everything together until combined.

Strain the rehydrated raisins and mix them into the mash.

Slice the blanched green beans into three quarter inch lengths.

Chop the fresh parsley, keeping it not too fine.

Cut the lemon in half and juice it.

Finely mince two cloves of garlic until it reaches a puree consistency.

Heat olive oil in a pot over medium-high heat and add the minced garlic.

Add cumin and chili pepper (or Harissa) to the garlic and stir to activate the spices.

Add the blanched green beans to the pot and stir to coat them in the spices.

Pour in the lemon juice and stir to combine.

Season with salt to taste and add the fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens