5 Tbsp. olive oil
1 medium onion, diced
1 tsp. cumin
1 tsp. paprika
Juice of 1 lemon
1 lb. sweet potatoes, peeled and cubed
1/4 cup green olives, chopped
1 medium yellow tomato, wedged
3 Tbsp. chopped parsley
Salt, to taste
• In a medium saucepan, heat the oil over medium heat and sauté the onions until translucent. Add the cumin, paprika, and lemon juice, stir, and then set aside to let cool.
• In a large pot, bring water to a boil over high heat, add the cubed potatoes, and let cook for about 15 minutes, or until soft. Drain and set aside until cool.
• In a large bowl, toss the cooled onion mixture with the potatoes, olives, tomato wedges, and parsley. Season with salt, then place in the refrigerator until chilled.
