Sweet Potato Salad

• 1 large onion, chopped coarsely
• 5 tablespoons extra virgin olive oil
• 1 pound orange-fleshed sweet potatoes, peeled
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt
• 6 or 7 green olives
• Peel of 1/2 preserved lemon, chopped (optional) (see page 7)
• Juice of 1/2 lemon
• 2 tablespoons chopped flat-leaf parsley

1. Fry the onion in 2 tablespoons of oil until golden.
2. Cut the sweet potatoes into pieces (about 1-inch cubes), add to the pan, and barely cover with water.
3. Add the ginger, cumin, paprika, a little salt, and two more tablespoons of oil.
4. 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.
5. 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.

onion, extra virgin olive oil, orangefleshed sweet potatoes, ground ginger, ground cumin, paprika, salt, green olives, lemon, lemon, flatleaf

Taken from www.epicurious.com/recipes/food/views/sweet-potato-salad-372968 (may not work)