Slightly tweaked from Arabesque: A Taste of Morocco, Turkey and Lebanon
1 large onion, chopped coarsely
*2 T evoo
2 large sweet potatoes, peeled and cut into 1 inch cubes
1/2 t ginger powder
1/2 t cumin
1/2 t paprika
pinch salt
1/8 c capers
juice of 1/2 lemon
1/8 c chopped parsley
Saute onion in oil until golden. Add sweet potatoes and barely cover with water. Add the spices and cook until potato pieces are tender. Here it says the liquid is supposed to reduce to a sauce, but that didn't happen in my test kitchen, so I ended up draining off the liquid and putting the potato and onion mixture into a serving bowl. Once in this bowl and at room temperature , toss with lemon juice, parsley and capers. I also sprinkled a dash extra of the ginger, paprika and cumin over this for added color and to make up for what may have been lost in the liquid that did not reduce to a sauce.
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