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Bella's Moroccan-Spiced Sweet Potato Salad

['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.

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