World Cuisine

  • 1 kg (2 lb) sweet potatoes
  • 100 g (3½ oz) raisins
  • 1 tablespoon groundnut oil
  • 50 g (2 oz) butter
  • 1 small onion, peeled and finely grated
  • ½ teaspoon ground ginger
  • pinch of saffron threads
  • 200 ml (7 fl oz) water
  • ½ teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • pinch of salt and pepper

Peel the sweet potatoes and cut into 2 cm (1 inch) thick rounds or pieces.

Soak the raisins in a bowl of very hot water for 5 minutes.

Heat the oil and butter in a large, heavy-based casserole and soften the onion over a gentle heat. Add the spices, salt and pepper and stir for 5 minutes. Moisten with the water. Once it bubbles, add the sweet potato and cook for 10 minutes.

Add the drained raisins, then the cinnamon, sugar and honey. Lower the heat and leave to simmer for 10 minutes, until the sauce is thick and rich.

Serve warm.

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