Bella'S Moroccan-Spiced Sweet Potato Salad

• 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

1. Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and saute until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and saute 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.
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.

extravirgin olive oil, yellow onion, salt, ginger, ground cumin, paprika, orangefleshed sweet potatoes, water, freshly squeezed orange juice, orange zest, lemon zest, freshly squeezed lemon juice, maple syrup, olives, parsley, almonds

Taken from www.epicurious.com/recipes/food/views/bellas-moroccan-spiced-sweet-potato-salad-51151400 (may not work)