Every week I cook a dish from a different country just to keep things interesting. I came across this recipe in my search for an Egyptian meal that wasn't too exotic for our tastes but would still bring something new and tasty to the table. Well, it was a hit with my family and I figured I'd put it out there in an easier to access forum for anyone else looking to try something a little different. If you use 2lbs of fresh sweet potato you can cut down on some of the extra sweetness that comes from using canned sweet potatoes. I've done it both ways and prefer the fresh myself. You can make whatever adjustments that suit you. I hope you enjoy it as much as my family does.