Moroccan Sweet Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

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

Welcome to Claire's

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, sliced into ¼-inch rings
  • ¼ cup olive oil
  • 1 teaspoon cinnamon
  • ¼ cup brown sugar
  • 1 tablespoon vanilla extract
  • ¼ cup golden raisins
  • Salt and black pepper, to taste
  • cup water
  • 1 16-ounce can chickpeas, drained
  • ¼ cup chopped walnuts


    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 the dish. Cover tightly with foil. Bake for 1 hour. Remove the foil and stir in the chickpeas and walnuts. Continue cooking, uncovered, for 10 minutes, until the potatoes are tender.