• 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


Madhur Jaffrey


4 servings




Asian : Middle Eastern