This is an Indian dish we have been cooking a lot lately. It’s one of those star recipes you find and just have to share with people. It’s great served with dhal and brown basmati rice, sprinkled with lemon juice and coriander (cilantro). The recipe is by Bal Arneson and the only tweaks I’ve made are to cook with olive oil and add some hot water (1/2 cup or so) when cooking the sweet potatoes along with a dash of red chilli flakes. You can also use dried ginger if you don’t have fresh ginger. Enjoy!