Sweet-potato salad with green olives

Clean the sweet potatoes and cut the sweet potatoes with peel into cubes of 2 cm. Chop the onion coarsely. Heat the olive oil in a frying pan and gently fry the onion. Fry the cubes of sweet potato and ras el hanout for 2-3 minutes. Pour in the water and smother the sweet potato without the lid in 6-8 minutes until al dente, let the moisture evaporate.

Meanwhile, with a peeler, scrape a few broad strips of yellow skin from the lemon and cut them into wafer thin strips. Squeeze out half of the lemon. Halve the olives and remove the kernel. Finely chop the parsley.

Transfer the sweet-potato mixture to a bowl and mix in lemon juice, peel, olives and parsley. Serve lukewarm.