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Fry the onion in 2 tablespoons of oil until golden (the instructions don’t say to what temperate – I would guess Med to Med-low). Add sweet potatoes to pan and barely cover with water. Add ginger, cumin, paprika, little salt and 2 tablespoons (more) of oil. Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once, and keeping watch so they do not suddenly fall apart.
Serve at room temperature, mixed with the olives and preserved lemon peel and sprinkle with lemon juice, the remaining 1 Tbsp of olive oil and the chopped parsley.
NOTE: ***Preserved lemon – Can buy this at Whole Foods Bellevue at the olive bar/cheese/deli section. It is in a Moroccan style jar, next to the Harissa (Moroccan hot sauce). If you can’t find, just ask J. You probably won’t find this at any other supermarket.
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