Seared Sweet Potatoes With Chermoula

By Pete Wells

Updated Jan. 5, 2026

Seared Sweet Potatoes With Chermoula
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5(578)
Comments
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This recipe is featured in a four-part series about creating healthier eating habits. Boiling sweet potatoes instead of roasting them slows the rate at which their sugars are absorbed into the bloodstream, as does serving them in their jackets, which contain even more fiber. (Maintaining steady blood sugar levels can help with a range of health issues, from poor sleep to weight management to liver disease.) The somewhat flat flavor of sweet potatoes really benefits from a fresh herb sauce such as chimichurri, Italian salsa verde, zhug or North African chermoula. The potatoes can be boiled in advance, then reheated in the microwave and seared at the last minute, making this a quick light dinner with a small salad of young arugula or crisp chicories.

Featured in: Our Former Restaurant Critic Changed His Eating Habits. You Can, Too.

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Ingredients

Yield:8 servings as an appetizer, 4 servings as a main course
  • 4medium sweet potatoes
  • Salt
  • ½cup packed cilantro leaves and tender stems
  • ½cup packed parsley leaves and tender stems
  • 1teaspoon roughly chopped serrano chile with seeds
  • 3 to 4garlic cloves
  • 2teaspoons sweet paprika
  • 1½teaspoons ground cumin
  • ¼teaspoon ground cayenne
  • ⅓cup olive oil, plus more for searing the sweet potatoes
  • 2tablespoons lemon juice
  • Roasted chickpeas, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

121 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 223 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scrub the skins of the sweet potatoes and halve the potatoes lengthwise. In a pot, cover them with plenty of salted water and bring to a boil, then simmer until tender, 15 to 25 minutes.

  2. Step 2

    Meanwhile, make the chermoula. In a food processor, blend the cilantro, parsley, chile, garlic, paprika, cumin, cayenne and 1 teaspoon salt with a tablespoon or two of the oil to make a rough paste. Gradually blend in the rest of the oil. Finally, stir in the lemon juice. Adjust the seasonings: The flavor should be bright and assertive, so add more lemon juice, salt or cayenne (judiciously) if it needs a kick. Smooth out with 1 to 2 tablespoons additional oil if the chermoula is too thick. Put the sauce in a small bowl.

  3. Step 3

    When the sweet potatoes are done, fish them from the water and let them steam themselves dry on a dish towel while you warm a few tablespoons of olive oil in a skillet over medium-high heat. Working in batches, sear the cut sides of the sweet potatoes to caramelize them, 4 to 6 minutes (you may need more oil for the second batch). Spoon some of the chermoula over the top and serve the rest on the side, with roasted chickpeas if desired.

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Ratings

5 out of 5
578 user ratings
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Comments

Pete Wells

@Moe a study from 2011 found that the glycemic index of boiled sweet potatoes is around 41, roughly half that of potatoes that are roasted (79) or baked (82). Food are assigned a glycemic index ranging from 1 to 100. The lower the number, the more slowly glucose from the food is released into the blood. https://pmc.ncbi.nlm.nih.gov/articles/PMC3205609/

Naima

Doesn't boiling the sweet potatoes mean that a lot of the nutrients end up in the water? The recipe blurb implies that somehow boiling "slows the rate at which their sugars are absorbed into the bloodstream."

MV

Are those simple roasted chickpeas in the picture? Or are they some other dried fruit? Please explain.

Emily

I too was unfortunately disappointed by the flavor/texture of the boiling then searing method, plus found it much more time consuming and fussy than roasting. Anecdotally, the person with diabetes who I made them for found his blood sugar didn't rise much after eating these (but that said, roasted sweet potatoes don't make it rise much either). So, consult your doctor/dietitian. The flavor combo of sweet potatoes, chickpeas and chermoula is still a great one.

Dan

Leaving aside the cooking method and the glycemic index, this recipe was a wonderful tasty surprise. It was a big hit in the household as a main course. I made it as indicated, except I added more garlic than suggested. I'll hold to the recipe on the garlic next time.

Christine

I’ve had this on regular rotation as a filling vegetarian lunch. I boil 2 halved sweet potatoes on Sunday to be ready for the week ahead. Once lunchtime comes around I heat up the cast-iron pan, add some mushrooms, and half of a sweet potato on the jacket side to warm up. After a bit, I add in some chickpeas, olive oil, salt, pepper, some garlic powder. Flip the potato to skin side down and let everything get caramelized. Throw in a few grape tomatoes at the end. I serve it with a nice bowl full of arugula, chopped apples and some avocado. Another drizzle of olive oil and some lemon juice finishes it off. Final mix depends on what you have on hand! Really helps stop the cravings in the afternoon.

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