Simple Sweet Potato Smoorsnoek
45 min
40 min
4 servings
45 min
40 min
4 servings


  • 1 large sweet potato (about 10 1/2 ounces), peeled and cut into 1/2-inch cubes
  • 1/2 cup frozen peas or 2 handfuls baby spinach
  • 1/2 tablespoon butter 
  • 1/2 tablespoon olive oil 
  • 1 red onion, chopped 
  • 2 large tomatoes, or 1 cup cherry tomatoes, chopped 
  • 1 clove garlic, chopped 
  • 1 fresh chile, seeded and chopped 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground allspice 
  • 200 grams (7 ounces) smoked snoek or other smoked white fish, flaked into pieces, bones removed
  • 1 tablespoon chopped fresh dill 
  • Zest of 1/2 lemon, plus 1 tablespoon lemon juice
  • Salt and freshly ground black pepper
  • 2 ripe avocados, roughly cubed 
  • Fresh crusty bread, for serving, optional
  • 4 eggs


Boil the sweet potato cubes in a medium pot of salted boiling water for 15 minutes, or until cooked through and easily pierced with a knife. Add the peas during the last 2 minutes of cooking time. Drain and set aside.

Heat the butter and olive oil in a heavy frying pan over medium-high heat. Add the red onions and fry until translucent, about 5 minutes. Add the tomatoes, garlic, chiles, cumin and allspice and cook for another minute. Add the snoek and the drained potatoes and peas; stir gently until well combined. Remove the pan from the heat and set aside.

Meanwhile, poach or soft-boil your eggs (or fry--it's up to you).

Sprinkle the dill, lemon juice and zest, and a generous pinch of salt and pepper over the smoorsnoek, and scatter with the avocados. Serve with slices of fresh crusty bread and top with an egg.

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