This year I'm doing a little something different in the sweet potato department for Thanksgiving.  Instead of my usual, wondermously flavored mashed garnet yams, I'm going with this recipe - Moroccan Sweet Potatoes with Raisins & Cinnamon.  A quick search of AR shows that I haven't shared this with you before, and Thanksgiving seems the perfect time, so here it is.  Note that the ingredients are things that most cooks would have around the house anyway.

5        tablespoons  olive oil
1        cinnamon stick
1        medium  onion -- peeled cut in half lengthwise and then crosswise into very thin rings
3        medium  sweet potatoes -- peeled and cut into 1 inch slices (I prefer garnet yams)
1/2     teaspoon  salt
1/2     teaspoon  ground ginger
3        tablespoons  golden raisins
1/4     teaspoon  cayenne
1        teaspoon  sugar

Put the oil in a wide sauté pan or large frying pan and set over medium high heat.
When hot, put in cinnamon stick and the onion.

Sauté for about 3 minutes, or until the onion has lost much of its water.
Add the sweet potatoes and stir.

Continue to sauté another 6 to 7 minutes or until the onion begins to turn light brown and the sweet potatoes have picked up a little color.

Add 3/4 cup of water the salt, ginger, raisins cayenne, and sugar.

Bring to a boil.

Turn the heat down to low,cover, and cook gently for 7 to 9 minutes or until sweet potatoes are tender.

There should be almost no liquid left in the pan, except for a little oil (if there is, uncover and boil the liquid off). Serve hot.