Friend and colleague Laura Russell shared this recipe with me, which was published in the June 2010 issue of the Oregonian’s MIX magazine. I made it for a summer potluck and it was a huge hit. A perfect do-ahead side dish for entertaining, the sweet potatoes are cubed and roasted until fork-tender and then tossed with Laura’s version of charmoula, a Moroccan marinade, transformed into a garlicky, tart vinaigrette heady with the flavor of cilantro.
