• 5 tbsp olive oil
  • 1 cinnamon stick
  • 1 med onion
  • 3 med sweet potatoes
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • 3 tbsp golden raisins
  • ¼ teaspoon cayenne
  • 1 teaspoon sugar


1. Peel the onion, cut it in half lengthwise and then crosswise into very fine half rings. Peel the sweet potatoes, and cut them into chunky slices (1" x 1" x 1-1/2").
2. Put the oil in a wide sauté pan or large frying pan and set over medium-high heat. When hot, put in the cinnamon stick and the onion.
3. Sauté for about 3 minutes, or until the onion has lost much of its water. Add the sweet potatoes and stir. Continue to sauté for another 6 to 7 minutes, or until the onion begins to turn light brown and the sweet potatoes have also picked up a little color. Add 3/4 cup of water, the salt, ginger, raisins, cayenne, and sugar. Bring to a boil. Turn the heat down to low, cover, and cook gently for 7 to 9 minutes, or until the sweet potatoes are tender. There should be almost no liquid left in the pan, except for a little oil. (If there is, uncover, and boil the liquid off.). Serve hot.


International Cuisine, Middle Eastern, Vegetarian Dishes

MacGourmet downloadSweet Potatoes with Raisins and Cinnamon. To import, drag image to your MacGourmet recipe box.


Madhur Jaffrey


4 servings




Asian : Middle Eastern