3 1/2 lb. sweet potatoes, peeled and cut into 1-inch cubes
3 qt. water
1 tsp. salt
2 tbsp. butter
2 tbsp. vegetable oil
3 c. chopped onion
1/2 tsp. ground white pepper

Cover potatoes, water and salt in a Dutch oven; bring to a boil. Cover and cook 3 minutes. Drain immediately, and cover with cold water; drain. Pat dry, or let stand 15 minutes.

Heat butter and oil in Dutch oven over medium heat. Add chopped onion, and cook, stirring constantly, until tender. Add potatoes and pepper; cook about 5 to 8 minutes or until thoroughly heated, stirring often.

Yield: 8 to 10 servings.