This recipe fuses a North African cooking technique with a Louisiana spice blend. It may not seem like the most obvious idea, but with sweet potatoes, it’s absolutely delicious.
Wash sweet potatoes and peel them if they are old. Chop into equal sections.
Grind spices and mix with salt. Rub the sweet potatoes thoroughly with the mix and place in the Tajine with onion quarters and garlic.
Stir tomato paste into ½ cup water and pour onto the vegetables with duck fat. Cover and place on medium heat.
Once liquid begins to form on the bottom of the Tajine, reduce heat to low. Continue cooking until sweet potatoes are tender, 30-40 minutes. Garnish with hazelnuts and olives. Let stand 15 to 30 minutes before serving.
A variation of the Lamb, raisin and cauliflower tajine from The Spice Trekkers Cook at Home