Moroccan Spiced Sweet Potatoes with Popcorn, Pecans, and Pepitas
Recipe created by Susan Feniger
Pecans, pumpkin seeds, and popcorn add textual contrast to sweet potatoes roasted with Moroccan spices.

This recipe is part of our street food menu.
Servings: Serves 4
  • 2 Tbsp. and 2 tsp. olive oil
  • 1 Tbsp. ground cumin
  • 1 tsp. and 3 Tbsp. jaggery sugar or light brown sugar , divided
  • 3/4 tsp. sweet paprika
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. cinnamon
  • 1/4 tsp. turmeric
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground mace or allspice
  • 1/8 tsp. kosher salt , plus more to taste
  • 2 pounds sweet potatoes , peeled and cut into 1/2-inch cubes
  • 3 Tbsp. butter
  • 1 cup plain or salted popped popcorn
  • 3 Tbsp. chopped pecans , toasted
  • 3 Tbsp. pepitas (hulled pumpkin seeds), toasted
  • 1/2 cup sour cream
  • Directions
    Note: Jaggery sugar is a dark, unrefined sugar often used in Indian cooking. It's available at Indian grocery stores and

    Preheat oven to 350°. In a large bowl, whisk together 2 tablespoons oil, cumin, 1 teaspoon sugar, paprika, pepper, cinnamon, turmeric, cloves, mace, and 1 teaspoon salt. Add sweet potatoes, toss to coat, and arrange on a large baking sheet in a single layer. Roast, tossing occasionally, until just tender, about 30 minutes.

    Meanwhile, if pepitas aren't already toasted, toss with 2 teaspoons oil and place on a baking sheet; toast in the oven, tossing occasionally, until just crisp, about 10 minutes.

    Melt butter in a large, deep skillet over medium-high heat. Stir in remaining 3 tablespoons sugar and cook for 1 minute. Add roasted sweet potatoes, popcorn, pecans, and pepitas; salt to taste. Cook, stirring often, until glazed and heated through, 4 to 5 minutes. Transfer to plates, top with sour cream, and serve immediately.


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