Bella's Moroccan-Spiced Sweet Potato Salad

Ingredients

• •2 tablespoons extra-virgin olive oil
• •1 cup yellow onion
• •½ teaspoon sea salt
• •1 teaspoon grated fresh ginger
• •1 teaspoon ground cumin
• •½ teaspoon paprika
• •1 pound sweet potatoes
• •½ cup water
• •¼ cup orange juice
• •1 teaspoon orange zest
• •1 teaspoon lemon zest
• •2 tablespoons lemon juice
• •2 teaspoons maple syrup
• •12 whole kalamata olives
• •¼ cup fresh parsley
• •¼ cup almonds or pistachios
• •toasted and coarsely chopped

Cooking Instructions

1. 1.

   Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.

   21 min

2. 2.

   Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

   5 min