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2 large size sweet potatoes
2 Tablespoons canola oil
1 teaspoon cumin seeds
one-half cup chopped onion
1/4 teaspoon turmeric
salt to taste
1/4 cup chopped cilantro or flat leaf parsley

Boil, peel and cut the sweet potatoes into small cubes. Set aside. Place the oil in a skillet over medium heat. When the oil is hot, but not smoking, stir in the cumin seeds and cook, stirring until the seeds become brown. Immediately add the onion and cook for 2-3 minutes or until onion is wilted. Add and stir in the turmeric. Stir in the cubed potatoes and salt. Cook over medium heat, stirring often, until all flavors are combined. Garnish with the fresh cilantro, if desired. 5-6 servings.

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