Candied Sweet Potatoes

4 - sweet potatoes
1 C granulated brown sugar
1 t salt
2 T margarine
1/4 C water
1/4 t cinnamon
1/8 t grated nutmeg

Preheat the oven to 350° F. Parboil the sweet potatoes for 15 minutes; peel and slice them. Place in an oiled 1 1/2 quart baking dish.

Make a syrup by combining sugar, salt, margarine, water, and spices and boiling for 3 minutes. Pour syrup over potatoes.

Bake for 1 1/4 hours, basting frequently.

From New York Times Cookbook
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Peanut and Vegetable Wat

1 lb butternut squash, peeled, deseeded and diced
8 oz zucchini, chopped
8 oz eggplant, diced
8 oz green beans, topped, tailed, and cut into 1 inch lengths
1 - onion, peeled and finey chopped
2 - garlic cloves, crushed
1 - inch piece of ginger, finely chopped
2 oz peanuts, ground and roasted
1 T peanut butter
2 T fresh cilantro, finely chopped
1 T tamarind purée
2 T peanut oil
20 oz vegetable stock
1 t berbere
1 t turmeric
0 - black pepper to taste
0 - peanuts to garnish

Fry the onion, garlic, ginger, and eggplant in the oil in a large pan until softened. Add the berbere and turmeric and stir around for a few seconds, then put in the remaining vegetables, cilantro, tamarind purée and stock and season with black pepper.

Stir well, bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add the peanut butter and ground peanuts and stir until well combined. Continue simmering while stirring for a couple of minutes until the vegetables are tender and the mixture has thickened.

From A Vegan Taste of East Africa
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Sweet Potato and Cardamom Balls

1 1/2 lb sweet potatoes, peeled
1 - onion, peeled and grated
1 T peanut oil
1/2 t ground cardamom
0 - black pepper to taste

Cut the potatoes into chunks and boil or steam until done, meanwhile frying the onion in the oil until soft. Drain and mash the potatoes and add the onion and cardamom. Season with black pepper and mix thoroughly. Take rounded tablespoonfuls of the mixture and roll into balls before serving.

From A Vegan Taste of East Africa
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