Moroccan-Spiced Sweet Potato Salad

Mixing it up a bit - this would be a diff. twist possibility for your Easter feast (especially if you are serving lamb, like I am):
(makes 6 servings)

2 T. EVOO
1 cup finely diced sweet* white onion
Sea Salt
1 t. grated fresh ginger
1 t. ground cumin
1/2 t. smoked* paprika
1 lb. orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2" cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 t. grated orange zest
1 t. grated lemon zest
2 T. freshly squeezed lemon juice
2 T. Grade A* 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

Heat the olive oil in a deep skillet over med. heat. Add the onion and a generous pinch of salt, and saute until slightly golden, about 5 mins. Add the ginger, cumin, and paprika and saute for 1 min. Add the sweet potatoes, water, orange juice, oarnge and lemon zest, and 1/2 t. salt and stir to combine. Decrease the heat to med.-low, cover and cook for 15 mins. Uncover and cook, stirring occasionally, until the sweet potatoes are tender, and the liquid is reduced to almost a glaze, about 5 mins. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt of a squeeze of lemon juice. Transfer to a bowl and sprinkle with parsely and almonds. Serve at room temp.

"Cover someone with encouragement, cover them with tender-loving care, cover them with protection. Cover them with a cloak of love."

Have FUN today.

Love,

MM