Although lots of moroccan salads are intended to be eaten as dips with crusty bread such as khobz, this fragrant sweet potato (batata hlouwa) salad breaks that rule and begs for a fork. Sweet potatoes or yams are diced, simmered until tender and then gently mixed with a rich buttery syrup flavored with cinnamon, saffron, and honey. Easy, sweet and delicious Raisins are an optional but very complementary addition. Serve the salad as an accompaniment to spicy meals, sweet and savory tagines, roast chicken or turkey and grilled meats. Or, consider making it a vegetarian entree by serving it with moroccan caramelized onions and raisins (tfaya) over couscous, rice or other grains. Also, try sweet potatoes in moroccan couscous with seven vegetables.
