Melt the butter in a large sauté pan over medium heat, and continue to cook until a light brown color. Whisk in the oil, and add the sliced onions. Sauté until caramelized, about 30 minutes. For best caramelization results, do not be tempted to move the onions around a great deal while they cook. Tossing them around every 10 minutes is generally enough.
Using a spiralizer, use the smallest blade for noodles. Place one end of a sweet potato on the round metal core that holds the vegetable in place, and press the prongs into the other end. Turn the crank to create piles of luxurious amber noodles. Do the same with the apples. The center core should remove all the seeds. Toss the apple noodles with the lemon juice.
Heap the sweet potato noodles in the pan with the onions. Using tongs, turn sections of the noodles over to coat them with the butter/oil and caramelized onions. As they cook, the pile will reduce in size very quickly. (About 10 minutes.)
Measure the orange juice and add enough water or vegetable broth to make 3/4 cup of liquid. Add to the sweet potatoes, toss with tongs, and cover. Simmer for 15 minutes, and add the apple noodles. Replace the cover over the pan, and continue to cook.
In a small bowl, combine the brown sugar, and all of the spices including the salt and pepper. Pour over the sweet potatoes and apples, toss, and continue to cook until the sweet potato noodles are tender. (About 10 minutes)
Add the dates and toss.
Garnish with a spray of parsley.