Sweet Potato Tagine

I love having a tapas selection with friends. Where hands are dashing around the table taking spoonfuls of this and that, plates clinking and the excitement of digging in.


I’ve popped together a simple spread of sweet potato tagine, rice dishes and even a sneaky pre-cooked rice and lentils bag from Merchant Gourmet so you’re not spending the entire afternoon in the kitchen.

I’ve used a Ras El Hanout blend from local business owner Freshly Spiced which works perfectly with this North African inspired recipe below.


2 large sweet potato

4 cloves garlic

1 large white onion

1 small bulb fennel

400g tin cooked lentils

250g passata

1 heaped tbsp Ras El Hanout spice blend

Large pinch salt

1 tbsp olive oil


To top

1 tbsp sesame seeds

¼ cup pomegranate seeds

Stalk of the fennel bulb




Dice the onion then add to a large pot (preferably with a lid) with a glug of olive oil and gently fry until softened


While the onions are cooking, roughly dice the sweet potato into 5cm cubes, bite size chunks


Mince the garlic cloves then add them to the onions, fry for a further 1 minute then add the diced sweet potato


Pour in the passata then refill the carton with water and add to the pot and bring to a simmer


Add the Ras El Hanout spices followed by the lentils and allow to gently bubble for around 25 minutes until the sweet potato is softened


Serve up, then garnish with the pomegranate seeds, sesame seeds and thinly sliced leftover fennel


Enjoy served up with fluffy rice, olives, artichokes and harissa

Sweet potato tagine recipe
sweet potato tagine recipe