Bella's Moroccan-Spiced Sweet Potato Salad

Name: Bella's Moroccan-Spiced Sweet Potato Salad
Yield: 4 servings
Ingredients: 1 2 tablespoons extra-virgin olive oil; 1 1 cup finely diced yellow onion; 1 Sea salt; 1 1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger; 1 1 teaspoon ground cumin; 1 1/2 teaspoon paprika; 1 1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes; 1 1/2 cup water; 1 1/4 cup freshly squeezed orange juice, preferably blood orange juice; 1 1 teaspoon grated orange zest; 1 1 teaspoon grated lemon zest; 1 2 tablespoons freshly squeezed lemon juice; 1 2 teaspoons Grade B maple syrup; 1 12 kalamata olives, cut in half; 1 1/4 cup finely chopped fresh flat-leaf parsley; 1 1/4 cup almonds or shelled pistachios; 1 toasted and coarsely chopped

From the kitchen of Carly

Warm sweet potatoes get the Moroccan treatment with cumin, paprika, and fresh ginger, then glazed down with citrus juice and zest. The result is tender, lightly spiced, and naturally sweet. Toss in briny olives for contrast and you've got a side dish that actually steals the show.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil
11 cup finely diced yellow onion
1Sea salt
11 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
11 teaspoon ground cumin
11/2 teaspoon paprika
11 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
11/2 cup water
11/4 cup freshly squeezed orange juice, preferably blood orange juice
11 teaspoon grated orange zest
11 teaspoon grated lemon zest
12 tablespoons freshly squeezed lemon juice
12 teaspoons Grade B maple syrup
112 kalamata olives, cut in half
11/4 cup finely chopped fresh flat-leaf parsley
11/4 cup almonds or shelled pistachios
1toasted and coarsely chopped

Instructions

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.
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.