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Moroccan Sweet Potatoes 

This warming  recipe is  kindly contributed by Lynn Gowdy of Savor The Harvest, who was inspired by  The Full Helping  She found it went particularly well  with Château George 7 red Fronsac - so we had to include it.

Prep: 20 mins

Cook: 30 mins

Serves: 2

Sweet Potato.jpeg


  • 2–3 medium-sized sweet potatoes, cut in half lengthwise, skin on

  • 1 tbsp/15 ml avocado or canola oil

  • ½ medium-sized onion, cut into small dice

  • 1/4 - 1/2 cup (small handful) diced carrots

  • ½ apple, diced

  • 1 large garlic clove, finely chopped

  • 2-3 heaping cups Swiss chard leaves torn into small pieces (or spinach) Chard leaves vary in size thus it is difficult to say how many leaves. If you use spinach, this is a few big handfuls of leaves.

  • 1 400g can  chickpeas, drained & rinsed

  • 2 tsp Ras el Hanout spice

  • Salt and pepper, to taste

  • ½ cup chopped cilantro (coriander) divided

   Lemon Tahini Dressing

  • 1/4 cup (60 ml) water, plus more as needed

  • 1/4 cup (60 ml) tahini

  • 1 small clove garlic, minced or grated or 1 tsp powdered garlic

  • 2 tbsp a(30 ml) fresh squeezed lemon juice

  • 1/2 tsp  ground cumin

  • Pinch of salt


Preheat oven to 200C/400F.
Place sweet potatoes, cut side down, on parchment lined baking sheet: roast about 20-30 minutes until tender.

While they are roasting, make the filling. Sauté onion, carrots, and garlic in avocado or canola oil, over medium-high heat for 2-3 minutes. Turn heat to medium. Add Swiss chard, apples and chick peas; stir to combine and wilt the greens.

Move everything to the side and add a teaspoon of oil to the center of the pan. Add the ras-el-hanout on top of the oil to cook the spice for a minute, then stir all contents together. Continue cooking a few more minutes. Season with a pinch of salt and pepper to taste. Squeeze a few teaspoons of fresh lemon juice over the top. Stir in half of the cilantro. Turn heat off.

When the sweet potatoes are tender, flip them right side up, and slit the middle gently with a knife and divide the filling, spooning it over. Serve or place back in a warm oven until ready.
Garnish with fresh cilantro and drizzle with tahini dressing.

For the Tahini Dressing: Combine all ingredients in a bowl, starting with 1/4 teaspoon ground cumin. Stir well to combine. Add additional water to thin the sauce as desired, and more of the other ingredients to your taste.


Thanks to Lynn Gowdy of Savor The Harvest  who messaged Sally to share her recipe and the wine pairing with Château George 7 - a rich Fronsac merlot with ripe dark fruits and smoky notes and a touch of spice which she felt went beautifully with this Winter Warmer. 

Wendy also suggests a sweet wine might work - why? Those sweet Moroccan spices work really well with sweet wine, a little but of sugar helps calm the spice and will bring out  the flavors. The citrus notes also complement perfectly the lemon dressing and the amber  colours match too, remember we taste with our eyes first.

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