We’re so stoked to share a special collection of recipes from our of our favorite pair of chef/entrepreneurs, Lycia Shrum and Taylor Macfee. Lycia and Taylor own a truly awesome bodega—Blackboard Grocery & Eatery— in the heart of Fayetteville, AR. And they run an exceptional catering business as well. Speaking from experience, y’all—this couple throws a mean party. They recently catered a farm-to-table dinner for a few Grass Roots customers that featured our meats and produce from our sister co-op New South. It was so spectacular that we want to share the love—in the form of recipes. With no further ado, we’ll hand the mic to Lycia herself—who’s going to teach us all to make her Moroccan Sweet Potato Salad…

We. Love. Sweet Potatoes. We season and oven roast them for one of our staple hot pressed sandwiches we serve daily. Who knew those sweet little golden discs would be so good between two pieces of bread?! Served with a fig jam or caper aioli side? Yes, please!

We were inspired to make this salad from a quirky little cook book series called ”Short Stacks”. Basically, they feature one delicious ingredient and enlist talented food people and food lovers to contribute their tried and true recipes highlighting that item. Cool, right?

This is simple and easy to please people with. We do it on the daily! We recommend serving with your favorite Moroccan-inspired chicken dish—we’re particularly fond of drumsticks.



Sweet potatoes, washed & peeled Cilantro, coarsely chopped
Thinly sliced red onion
Ground cinnamon
Ground coriander
Ground ginger
Smoked paprika
Juice of 1 to 2 lemons
1 tsp. salt
Salt, pepper & olive oil for roasting potatoes



You can make the shape of the potato whatever you’d like. We’ve done cubed and medallion. You can even do an octagon if you’re feeling ambitious. Just mind the cooking time. Remember: the bigger they are, the longer they take.


  1. Pre-heat oven to 450
  2. Use a bit of olive to drizzle on the potatoes, and toss. Ditch the brush and just get some oil in your palms for a good once over.
  3. Season with salt and pepper.
  4. Roast up to the point right before they start browning past the edges. About 10-15 minutes. Remember, if you have a particular tenderness you like your sweet potatoes, you do you.
  5. While the potatoes are roasting, add 1 tsp of lemon juice and salt to the diced red onion. Again, go for whatever size and shape you want. Let stand for 10 minutes and then rinse.
  6. Once the sweet potatoes are cooled, toss potato, onion, seasoning mixture, and any personal adjustments you’d like to add(i.e. salt, pepper, and lemon).

This salad is excellent cold. Or you can use warmed and seasoned sweet potatoes and onion and drizzle the herbs and olive oil on top. Get creative and make it your own!

Yield: 5 servings