INGREDIENTS

INSTRUCTIONS

The potatoes should weigh a total of about 1 1/2 to 2 pounds.
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Pare the sweet potatoes and cut into short sticks about 1/4" thick (if you
have a food processor with a disk designed for french fries, use that).
Heat the oil and butter in a wok or skillet over medium-high heat; don't
let the fat brown.  Add the potato sticks and toss to coat; season with
salt, white pepper, about 1/4 ts each of ginger, cardamom, and a small
pinch of cloves.  Add 1/2 cup water, adjust the heat to medium-low, and
cook, tossing often, but gently, for about 5 minutes, adding drops of water
if needed to prevent sticking.
Add the honey and continue to toss-cook until the sticks are just tender
and nicely glazed, perhaps 3 minutes. Check the seasonings and serve
promptly.
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  SWEET POTATO STICKS WITH ORANGE AND HONEY:
Omit the ginger, cardamom, and cloves; cook the potatoes with 1 tb of
freshly grated orange zest (colored rind only, no pith) and, if you have
it, 2 tb of candied orange peel. I don't recommend this unless you have
homemade candied peel -- science has not yet detected any flavor in the
kind sold in supermarkets.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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