Bella's Moroccan-Spiced Sweet Potato Salad

By nancytripp

by Rebecca Katz with Mat Edelson

Ingredients

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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 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.

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.

Storage: Store in an airtight container in the refrigerator for up to 
5 days.