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Sweet Potatoes with Saffron and Cinnamon

From Bruce Cost, Ginger: East to West

Serves: 4-6


  • 2 large sweet potatoes (1 lb. each)
  • 1 tsp. salt, or to taste
  • 1/2 tsp. pepper, or to taste
  • 1 pinch saffron threads soaked in 2 tbs. hot water
  • 1 tbs. ginger, finely minced
  • 4 tbs. sweet butter
  • 1 tbs. peanut or vegetable oil
  • 1/2 tsp. ground cinnamon
  • 1/2 c. brown sugar
  • 1 tbs. parsley, minced


  1. Peel each sweet potato and cut into 8 pieces. Add to a saucepan with rest of ingredients except parsley. Turn heat to medium and cook, stirring gently until the butter melts. Turn heat to low, cover, and simmer for 20 minutes, stirring occasionally. When sweet potatoes are beginning to fall apart, cook until sauce is syrupy.
  2. Transfer to a platter and garnish with parsley.


Keywords: Moroccan, Potato, Sweet Potato.