Sweet Potato Psuedo-Curry

Ingredients:

• 2 lbs. sweet potato, chop into 1/2" cubes
• 1 large onion, sliced lengthwise thinly
• 3-4 medium tomatoes / large can of tomatoes (diced, crushed or whole), diced
• garam masala
• cumin
• salt
• butter
• milk
• yogurt

Directions:

• Pre-heat oven to 425 degrees F
• Place sweet potatoes in baking pan; cover in garam masala and cumin
• When oven is ready, place pan in oven; bake until charred and slightly softened, and set aside
• Heat butter in large skillet; add onions and cumin to taste, cook until softening
• Add tomatoes and milk; cook down to sauce, adding cumin and garam masala to taste
  
• Add sweet potatoes and yogurt to thicken sauce; cook until sweet potatoes are softened further, adding yogurt and milk to desired creaminess of sauce, and salt to taste
• Serve with rice

Verdict: The first of my invented psuedo-curries (dating to my "making it all up as I went along" days in New Cross Gate), this is a long-time stand-by. I always receive comments along the lines of, "I don't think I've ever had sweet potato curry before," which is almost always correct as it's not a common ingredient in Indian cooking, at least as expressed in American restaurants serving Indian food. No, just a post-national bastardization of two of my favorite foods - tomato-based curries and the sweet, sweet, sweet potato.