Sweet Potato Salad
- 1 large onion, chopped coarsely
- 5 tablespoons extra virgin olive oil
- 1 pound orange-fleshed sweet potatoes, peeled
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- salt
- 6 or 7 green olives
- peel of ½ preserved lemon, chopped (optional)
- juice of ½ lemon
- 2 tablespoons chopped flat-leaf parsley
Instructions:
Sweet potatoes are very popular in Morocco. In this recipe, their sweet, delicate flavor marries well with the mixture of aromatics.
- Fry the onion in 2 tablespoons of oil until golden. Cut the sweet potatoes into pieces (about 1-inch cubes), add to the pan, and barely cover with water. Add the ginger, cumin, paprika, a little salt, and two more tablespoons of oil. Cook until the potato pieces are tender, and the liquid has reduced to a sauce, turning the potatoes over once, and keeping watch so that they do not suddenly fall apart.
- Serve at room temperature, mixed with the olives and preserved lemon peel, if using, and sprinkled with lemon juice, the remaining olive oil, and the chopped parsley.