Moroccan Spiced Sweet Potatoes

This morning I posted on the Journey with GP Facebook page about my simple breakfast for the day and of course a recipe was requested!

"Small cup of Perfect Energy tea, 1 egg + egg white scramble with a few pieces of leftover Moroccan spiced, steamed sweet potato."

The spice blend used includes some wonderful digestive aids and releases a sweet, exotic aroma in the air.  I was inspired by a dish I used to make years ago, Moroccan chicken with almond couscous, when we engaged more in dinner parties, entertaining friends through food and drinks.  For my best friend's surprise 30th birthday party, I had the entire stove top covered with multiple pans, simmering mounds of spiced chicken in broth, shallots and fresh dates.  She still talks about that dinner to this day!
I'll post a link to that recipe at the bottom of this page and can easily be created as a GP friendly meal.  If I ever get finished with writing a book, there will defnitly be a modified version included!

Ok, back to the sweet potatoes.  You can use a white sweet potato and/or orange fleshed variety (yams).  If you enjoy this spice combo I recommend tripling ingredients and storing in a small jar for future use.  It compliments many dishes including rice, chicken, fish, and hot cereals for breakfast.

Moroccan Spice Mix
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp brown sugar (optional)
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp ground ginger

1 sweet potato, peeled and diced into 1/2 - 1 inch cubes
Olive or coconut oil

Directions
Mix spices in a small bowl.  One tsp at a time, sprinkle potatoes with spices, about half the mix.  For stronger flavors, feel free to generously coat them.  Place in a steamer basket over boiling water in saucepan, cover and simmer 10-15 minutes, or until fork tender.  Remove and, if tolerated, drizzle with a teaspoon of olive or coconut oil/serving.

Another option if you do not have a steamer basket:
Combine diced and spiced sweet potato with 2-3 tsp oil, place in baking dish, cover with foil and bake for 15-20 minutes at 400 degrees.


Remember to enjoy in small portions, 1/4 - 1/2 cup at a time!

Interesting links:
Nutritional value of sweet potatoes
History and varieties
Recipe for Moroccan Chicken (sub chicken breasts to reduce fat content)