Moroccan Sweet Potato Casserole

재료

• 1/2 tsp ground coriander
• 1/2 티스푼 ground cumin
• 2 티스푼 paprika
• 1 티스푼 black pepper
• 1/4 티스푼 cayenne pepper
• 1/2 티스푼 salt
• 3 테이블스푼 red wine vinegar
• 2 티스푼 olive oil
• 1 레몬즙 lemon juice
• 12 sprigs cilantro
• 6 쪽 garlic
• 1 개 작은것 onion
• 12 sprigs parsley
• 1 개 대형 green bell pepper
• 3 길이 13cm sweet potatoes
• 2 개 대형 통 tomatoes
• 1 개 대형 yellow bell pepper

조리법

1. Pre-heat oven to 350 °F (175 °C).
2. Peel and wash the sweet potatoes. Slice into 1/2 in thick cubes. Place in the pot and add enough water to cover the potatoes. Bring to a boil and then simmer for 10 minutes. Drain the potatoes and place in a large bowl.
3. While the potatoes are simmering, combine garlic, onion, salt, paprika, ground cumin, ground coriander and cayenne in a food processor bowl.
4. Process until mixture forms a paste. Add the cilantro and parsley leaves and blend. Add lemon juice, vinegar, and olive oil; blend. Season to taste with pepper.
5. In the large bowl with the potatoes add the peppers. Toss the potatoes and peppers with the herb mixture.
6. Transfer to a large shallow baking dish. Slice tomatoes and them lay on top of the potato mixture. Cover the dish with aluminum foil.
7. Bake for 35 minutes and then remove the foil. Continue baking for an additional 20-30 minutes or until vegetables are tender.
8. Ideal for Phase 1 of Fat Smash.