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Spiced Sweet Potato Coils with Couscous Salad

A recipe from the Good Food collection.


Spiced Sweet Potato Coils with Couscous Salad
Spiced Sweet Potato Coils with Couscous Salad
2 orange sweet potatoes (about 1 kg/2 lb 4 oz), peeled and cut into 2 cm (¾ inch) chunks
3 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 tablespoons olive oil
60 ml (2 fl oz/¼ cup) orange juice
100 g (3½ oz/¾ cup) walnuts, chopped
2 tablespoons coriander (cilantro) leaves, chopped
375 g (13 oz) packet filo pastry sheets
100 g (3½ oz) butter, melted
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Couscous Salad
95 g (3¼ oz/½ cup) instant couscous
2 tablespoons olive oil
1 tablespoon lemon juice
1 small handful flat-leaf (Italian) parsley, chopped
1 small handful mint, chopped
6 dried dates, finely chopped
2 teaspoons chopped preserved lemon, or to taste 


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Place the sweet potato in a bowl with the garlic, onion, spices and olive oil. Season to taste with sea salt and freshly ground black pepper and mix well to coat the sweet potato. Transfer to a baking dish and bake for 30 minutes, or until the sweet potato is cooked through. Place in a bowl and leave to cool.
  3. Lightly mash the cooled sweet potato using a potato masher or fork. Mix in the orange juice, walnuts and coriander and season to taste.
  4. Increase the oven temperature to 200°C (400°F/Gas 6). Place the filo pastry on a tray and cover with a damp tea towel (dish towel).
  5. Line a 35 × 27 cm (14 × 10¾ inch) baking tray with baking paper. Place one pastry sheet on a clean work surface and brush lightly with melted butter. Top with another sheet of pastry. Place one-quarter of the sweet potato mixture in a long strip 1 cm (½ inch) wide along one edge of the pastry. Gently roll up the pastry to make a cylinder, enclosing the filling — don't roll too tightly or the pastry might split. Now gently coil the cylinder into a scroll shape, then place on the baking tray and brush with butter to stop it drying out. Repeat with the remaining pastry, filling and butter to make four coils in total.
  6. Sprinkle the coils with the sesame and poppy seeds, then bake for 30 minutes, or until the pastry is crisp and golden.
  7. When the coils are nearly ready, place the couscous in a bowl, stir in 125 ml (4 fl oz/½ cup) warm water and 1 tablespoon of the olive oil, then cover and leave to stand for 5 minutes. Fluff the grains up with a fork, then stir in the remaining olive oil and remaining salad ingredients. Season to taste.
  8. Serve the sweet potato coils hot, with the couscous salad.

When using preserved lemon, scrape off and discard the inner flesh, which is bitter and very salty. The skin is valued for the intense lemon tang it adds to dishes. It too is quite salty, so you can reduce the amount of salt you season the final dish with. Preserved lemon quarters are available from larger supermarkets, fine food stores and delicatessens. If you don't have any, you can use grated lemon rind, but the flavour won't be quite the same

It is best to use chilled filo pastry from the refrigerated section of the supermarket rather than thawed frozen filo pastry as it is easier to work with and shape and doesn't become brittle.


Main ingredient:
Potato, Freekeh/Farro/Burghul
Middle Eastern
Side Dish


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