Sweet Potato Salad

Fry 1 large chopped onion in 2 tbs EVOO. Cut 1 lb sweet potatoes peeled into pieces. Add to pan and barely cover with water. Add 1/2 tsp ground ginger, 1/2 tsp cumin, 1/2 tsp paprika a little salt, 2 tbs EVOO. Cook until potatoes tender. Serve at room temp with 6 green olives, juice of 1/2 lemon, 1 tbs EVOO and 2 tbs chopped parsley.