Yes, here I yam again.

Sometimes we want sweet potatoes, but don\’t want to wait for them to bake. This morning I didn\’t want to wait for the baking, so I did an experiment. Curried sweet potato!

Here\’s the recipe I invented:

1  9 oz sweet potato, peeled and coarsely grated (about 3-1/2 cups)

1/2 cup thinly sliced red onion

2 Tbsp olive oil

1/4 tsp freshly ground white pepper

1 tsp curry powder

3 Tbsp whole cashews

Heat oil in large skillet over medium heat.

Saute onions until they look milky.

Add spices and cashews; saute briefly.

Add grated sweet potato. Keep sautéing. As needed, add small amounts of very hot water to prevent sticking. (I kept a small saucepan on another burner, with the water in it.)

I didn\’t keep this up for more than a few minutes, because I wanted the sweet potato to still have some crunch in it. If you want the potato to be softer, cook it longer.

Salt to taste.

Voila!

A food processor would have made the grating process much faster, but I have nowhere to store one. I used the coarse side of a grater box. Vary the type of onion and/or oil, if you like. Another kind of nut than cashew is fine. I\’ll bet pecans would be good, for example.

Already I\’m thinking of how I might tinker with this. Cinnamon instead of curry? Or maybe a half-cup of sweet peas? … Here I yam again — stuck in the kitchen.