Moroccan Sweet Potato Casserole

Ingredients

• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 2 tsps paprika
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 3 tbsps red wine vinegar
• 2 tsps olive oil
• 1 lemon yields lemon juice
• 12 sprigs cilantro
• 6 cloves garlic
• 1 small onion
• 12 sprigs parsley
• 1 large green bell pepper
• 3 13 cm long sweet potatoes
• 2 large whole tomatoes
• 1 large yellow bell pepper

Directions

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.