1. In a large pan fry the chopped onion in 2 tablespoons of the oil until golden. 2. Cut the peeled sweet potatoes into 2.5cm cubes and add to the pan with enough water to just cover. 3. Add spices, a little salt and 2 more tablespoons of oil. 4. Cook until the potato pieces are tender, and the liquid reduced to a sauce, turning the potatoes over. 5. Serve the salad at room temperature mixed with green olives to taste and the preserved lemon rind if wished. Sprinkle with lemon juice and chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
