Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: first, peel, wash and cut the sweet potatoes into 1/4 inch half rounds (cut the slices in half). peel, wash and cut the onion into thin slices. heat up the olive oil in a large frying pan and add onion slices, cook til just translucent, on high to medium heat. add sweet potatoe slices and coat pieces evenly in oil. add curry powder, black pepper, cayenne pepper and salt. toss potatoes so spice distributes evenly. let potatoes fry up around edges. reduce heat to low-medium and cover with lid. let them cook for 10-15 minutes more, checking them halfway for readiness. using a large wooden fork is helpful in tossing the ingredients.

Target recipe: spray an 8x8" baking dish with nonstick cooking spray. in a 3 quart saucepan, place sweet potatoes and water to cover; heat to boiling. reduce heat; cover and simmer 25-30 minutes until tender. drain potatoes and cool slightly. peel and cut into large chunks; place in prepared dish. preheat oven to 350 degrees. in a small saucepan, melt butter; stir in syrup, sugar and coconut (if using). over low heat, cook, stirring, 3 to 5 minutes until blended. sprinkle nuts over sweet potatoes then top with syrup mixture. bake 25 minutes. top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.