Simple Sweet Potato Smoorsnoek

  • Level: Intermediate
  • Total: 45 min
  • Active: 40 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Meanwhile, poach or soft-boil your eggs (or fry--it's up to you).
  4. 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.