Moroccan Sweet-Potato Salad
"A delicious marinade known as charmoula often flavors fish and vegetable dishes in the Moroccan kitchen. With a bit of olive oil mixed in, the charmoula becomes a tasty vinaigrette. Try it on grilled fish or chicken as well. In addition to being full of flavor, diced sweet potatoes cook in a hurry. Keep a close eye on them: A few extra minutes in the oven may leave their texture a bit on the soft side...."
INGREDIENTS
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4 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
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1/3 cup plus 2 tablespoons olive oil (divided)
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3/4 teaspoon salt (divided)
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/8 teaspoon cayenne pepper
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3 tablespoons lemon juice
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1/3 cup chopped fresh parsley
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1/3 cup chopped fresh cilantro
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1/3 cup sliced almonds, lightly toasted (see note)
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