6 sweet potatoes
2 tbsp. vegetable oil
2 Spanish onions, sliced
1 tsp. minced garlic
2 lb. carrots, thin sliced
juice and zest of 1 orange
1 tbsp. ginger, minced (in a bag or a cotton felt pouch)
1 1/2 qt. water
salt and pepper

Bake potatoes at 350°F for 4 minutes. Peel and cut into small pieces. Sauté onions, garlic and carrots in vegetable oil. Add salt. Cook 30 minutes until tender. Add cold water and sweet potatoes. Add ginger (pouch), orange zest and orange juice. Cook 10 minutes. Remove ginger. Puree or mash if too thick. Add a little water. Enough for 8 people.