Moroccan · Tagines
Sweet Potato Tagine with Honey
Sweet potatoes are braised with honey, cinnamon and a little orange zest into a soft, caramelised side tagine, a modern addition to Moroccan tables that pairs the classic sweet-spice profile with an increasingly common local vegetable.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g sweet potatoes, peeled and cubed
- 2 tbsp honey
- 1 tsp cinnamon
- Zest of 1/2 orange
- 3 tbsp olive oil or butter
- Salt
Method
- 1
Sear
Warm the oil or butter and sear the sweet potato cubes lightly for 5 minutes.
- 2
Add liquid
Add 100 ml water, cinnamon and salt, cover, and simmer 15 minutes until nearly tender.
- 3
Caramelize
Uncover and stir in the honey and orange zest, cooking a further 8–10 minutes until the sauce reduces to a glaze.
- 4
Serve
Serve warm as a side alongside roasted or grilled meats.
Chef's tips
- Cut the sweet potato cubes evenly so they cook through at the same rate without turning to mush at the edges.
Frequently asked questions
What does this pair well with?
Its sweetness works especially well alongside grilled or roasted meats like mechoui lamb or spiced chicken.