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1
Peel the sweet potatoes and cut them into 1 inch cubes.
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2
Place the cubes in a colander and sprinkle liberally with salt.
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3
Let stand 10-15 minutes.
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4
Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
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5
Meanwhile, finely chop the onion, ginger and garlic.
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6
Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
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7
Add the chopped onion, ginger, and garlic.
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8
Cook until the onion is a rich golden color.
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9
Add all the spices and season with salt to taste.
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10
Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
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11
Heat the oil and saute the already steamed sweet potato cubes until golden brown.
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12
Drain on absorbent paper towels. (I skip this step, just more calories.).
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13
Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
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14
When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
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15
Serve hot, garnished with the chopped coriander sprinkled on top.
