Moroccan Sweet Potato Salad

Ingredients

• 2 1/2 lbs sweet potatoes/yams, peeled and cut into 3/4-inch cubes
• 5 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 2 1/2 Tbsp fresh lemon juice
• 1 Tbsp fresh orange juice + 1/2 tsp orange zest
• 1 tsp minced garlic
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp cayenne pepper
• 1/2 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 1/4 cup minced fresh parsley
• 3 Tbsp minced fresh cilantro
• 2 Tbsp minced fresh mint, or more cilantro

Directions

1. Heat the oven to 425 degrees. Coat an 18 by 13-inch baking sheet with non-stick cooking spray, then add the sweet potatoes. Spoon over 2 Tbsp olive oil, add a light sprinkle of salt and pepper, and turn everything until coated. Arrange the potatoes in a single layer.
2. Roast the sweet potatoes until they are barely tender, turning them once at the midpoint, about 20 minutes total.
3. While the potatoes cook, make the dressing. In a small mixing bowl, whisk 3 Tbsp olive oil with the lemon juice, orange juice, orange zest, garlic, cumin, coriander, paprika, cinnamon, ginger and cayenne pepper. Add salt and pepper to taste.
4. As soon as the potatoes come out of the oven, transfer them to a bowl. Pour the dressing over the warm potatoes and use a rubber spatula to fold everything together gently.
5. Set the salad aside for about 5 minutes so the potatoes can take in the dressing, giving it another gentle toss partway through. Fold in the parsley, cilantro and mint, then serve. This keeps well in the refrigerator for a day and can be rewarmed the following day.