Baked Sweet Potato with Fresh Chermoula

Cuisine: Moroccan

Prep time:

Cook time:

Serves: 6-8

These divine sweet potatoes make an excellent accompaniment to a butterflied leg of lamb or fillet of beef. Chermoula can be made using dried spices (Herbie’s Spices Chermoula Spice Blend) or fresh, as we’ve done here. It is low on chilli heat, full of flavour, and goes with just about everything.


We bake the sweet potatoes in the brick oven, which gives them extra flavour. You could try wrapping them in foil and putting in fire coals, but they are just as great baked in a regular oven too.
Fresh turmeric is becoming readily available at grocers. If not available, replace with 1 tablespoon Herbie’s Spices Alleppey Turmeric.
If using Chermoula Spice Mix, add 2 to 3 Tablespoons and mix the Chermoula Spice Blend with the yoghurt, allow to infuse in the fridge for around 30 minutes, and then top after cooking as per the recipe


  1. Pre-heat oven to 200C. Wash and pat dry the sweet potatoes, then rub all over with olive oil.
  2. Place on a baking tray and roast for 45-60 minutes until tender (use a skewer to test).
  3. For chermoula: In the bowl of food processor, combine garlic, shallot, cumin, coriander, paprika, turmeric, ginger, cayenne, coriander, parsley and salt and pulse to combine. With motor running, add oil and lemon juice and process to create a paste, scraping down sides of bowl if necessary. Chermoula will keep in an airtight container in the refrigerator for up to 1 week.
  4. To serve, split sweet potatoes lengthways with a knife, without cutting through, and top with chermoula and yoghurt. Serve warm.