Instructions: "Saute" the onions in a wok or large frying pan until soft. Add the sweet potato and seasonings. Stir until the curry powder forms a paste on the vegetables, adding more liquid if necessary. Add enough liquid to _almost_ cover the sweet potato and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes or until the sweet potato is tender. Thicken with the cornstarch paste. Enjoy.

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