Use orange-fleshed sweet potatoes for this recipe, rather than the white-fleshed yams. As a side, six servings; as a main course, serves four, with couscous

1 C onion, halved & thinly sliced
1/4 t each ground cinnamon, ginger, cumin, paprika, cayenne
1 T olive oil
2 C peeled sweet potato, cut into large cube
1 C chicken broth
½ C canned diced tomatoes
1 T honey
Juice of ½ lemon
3/4 C red bell pepper, cubed
3/4 C zucchini, cubed
2 T shopped fresh mint
2 T chopped fresh cilantro or parsley
1/4 C crumbled feta cheese

Saute onions and spices in a large pan over medium heat until onions soften, about seven minutes. Add sweet potatoes, broth, tomatoes, honey, lemon juice; cook until potatoes are tender and liquid turns syrupy, 5-10 minutes. Stir in bell peppers and zucchini; simmer until peppers and zucchini are crisp-tender, about five minutes. Off heat, add herbs. Garnish each serving with feta cheese.