Moroccan Sweet Potato Salad

Preparation

1. Step 1

   Peel: 2 sweet potatoes (about 1 pound).

   Step 2

   Cut into large cubes and toss with: Olive oil, Salt.

   Step 3

   Spread out in a baking dish and roast until tender in a 375°F oven. When done, remove from the oven and let cool. Meanwhile prepare a marinade. Whisk together: A pinch of saffron threads, 1/2 teaspoon grated fresh ginger, A pinch of ground cumin, 1 teaspoon paprika, Salt, 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil.

   Step 4

   Stir in: 2 tablespoons chopped cilantro (stems and leaves), 1 tablespoon chopped parsley (leaves).

   Step 5

   Spoon the marinade over the lukewarm sweet potatoes and let sit for 30 minutes, stirring now and then. Taste for salt and adjust as needed. Serve at room temperature.

2. Variations

   Step 6

   Add 1 tablespoon coarsely chopped green olives.

   Step 7

   Add the zest of 1/2 lemon to the marinade.

   Step 8

   For a slightly different marinade, cook 1/2 onion, diced fine, in a little olive oil with the ginger and saffron, until soft but not brown, about 7 minutes. Transfer the onion to a bowl, add the rest of the marinade ingredients, and proceed as above.