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