Ingredients:

16 oz orange flesh sweet potato, peeled and sliced or diced
4 oz onion, peeled and sliced
3 cups water
1 teaspoon kosher or large grain salt
3 tablespoons toasted sesame oil
2 tablespoons sunflower oil
2 teaspoons tomato paste
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon licorice root powder
4 teaspoons coconut cream  (NOTE 1).
1 Tablespoon S&B Oriental Curry Powder OR

1 teaspoon fennel powder
1 teaspoon coriander powder
1/4 teaspoon fenugreek seed powder
1/4 teaspoon red chile or chipotle chile powder

Instructions:

Prepare the sweet potatoes and onions.
Bring 3 cups water and 1 teaspoon salt to boil in a 4 quart pot with lid
Put oil in a pan with lid and heat till hot
Add the sweet potatoes into the pot with boiling water and boil at least 10 minutes, until the sweet potatoes soften.
Add onions to the pan with oil.
Stir and separate the onions, then add the tomato paste and the dry spices.
Cook the onions and spices till the onions are translucent.
Allow boiled vegetables to cool.
Combine all the ingredients from pot and pan plus coconut cream into a food processor (or blender) and blend until smooth.
Unless you have a very powerful blender, it will be easier to divide into 3 portions for blending ease.


Serving Information:

Yields 5 cups sauce, 15 servings.  To eat, pour hot or warm on top of steamed rice (white or brown) and mix in.

Will keep in refrigerator for a month.


Notes:

NOTE 1:  I used the coconut cream from Thai Kitchen unsweetened coconut milk in a can.

NOTE 2:  Onions and fenugreek dissolve gallstones.  If you have gallstones and eat this daily for a month you will notice a big difference.