Moroccan Sweet Potato Salad


  • 3 Tbsp olive oil, divided
  • 3 Tbsp Moroccan peanut butter
  • 1 Tbsp lemon juice
  • 1 tsp maple syrup
  • 1/4 tsp black pepper & salt or to taste
  • 2 Tbsp water
  • 4 large sweet potatoes
  • seeds from 1 pomegranate (approximately 3/4 cup)
  • 1/4 cup pumpkin seeds


  1. Peel and cube sweet potatoes, toss in 1 tablespoon of olive oil on a baking sheet, bake at 350°F for 30 minutes or until fork tender
  2. Whisk together remaining olive oil, peanut butter, lemon juice, and maple syrup in a large bowl.  Add water to thin and salt and pepper to taste.
  3. When sweet potatoes are cooked, allow to cook for a few minutes then add to bowl with dressing while still warm.  Add pomegranate and pumpkin seeds, toss together and enjoy!
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