Moroccan Sweet Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Everyone knows how rich in beta-carotene sweet potatoes and carrots are, and this delicious, sweet combination also contains chickpeas for protein and additional fiber. This recipe is based on a traditional Moroccan dish of meat roasted with sweet potatoes, chickpeas, and raisins. Our customers love our cholesterol-free version.


  • 6 medium sweet potatoes, cut into 1-inch cubes
  • 3 medium carrots, cut on the diagonal into ½-inch slices
  • 1 large yellow onion


Preheat the oven to 400°F. In a large bowl, combine the sweet potatoes, carrots, onion, olive oil, cinnamon, brown sugar, vanilla extract, and raisins. Sprinkle lightly with salt and pepper. Toss well. Pour the water into a rectangular glass baking dish. Turn the potato mixture into th