Charmoula Roasted Sweet Potatoes with Lamb Merguez


Charmoula is a Moroccan herb marinade that really livens up the sweet potatoes. It’s a terrific side dish for the spiced-up Merguez sausage.


Ingredients List:

  • 1 pkg (400 g) SunGold Merguez Lamb Sausage, cooked according to package directions
  • 1/3 cup (75 mL) olive oil
  • 1/4 cup (60 mL) finely chopped fresh cilantro, divided
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) paprika
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) lemon zest
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 lb (1 kg) sweet potatoes, scrubbed and cut into chunks 
  • Lemon wedges 

Preparation & Directions:

  • Preheat oven to 425°F (225°C). In large bowl, stir olive oil with half of the cilantro, parsley, garlic, paprika, lemon juice, lemon zest, cumin, salt and pepper; toss with sweet potatoes until coated.
  • Arrange in single layer on parchment paper–lined baking sheet.
  • Bake sweet potatoes, turning once, for 25 to 30 minutes or until golden brown and tender.
  • Garnish with remaining cilantro.
  • Serve sausage with sweet potatoes and lemon wedges.

Tips:

  • For spicy sweet potatoes, add a pinch of cayenne pepper.
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Prep Time: 10 minutes

Cook Time: 30 minutes

Serves:

 

Nutrition Facts (Per 1/4 recipe)

  • Calories 653
  • Fat 43g
  • Cholesterol 68mg
  • Sodium 902mg
  • Carbohydrate 50g
  • Fibre 9g
  • Sugars 10g
  • Protein 19g
  • Vitamin A 330% DV
  • Vitamin C 25% DV
  • Calcium 10% DV
  • Iron 130% DV