The Trouble with Sweet Potatoes

Here's an extra little hint (I discovered it while making the Pakistani Kima which called for about four sweet potatoes.):  When working with raw sweet potatoes, it helps to have something with which to EASILY cut them.  I hate cutting raw sweet potatoes because it's REALLY HARD!  (I usually just bake them whole:  wash, rub with coconut oil, place on the stoneware and bake at 350 degrees for about 90 minutes.)  This time though, I pulled out my mandoline!  Only had to cut the potatoes in half once and slicing was done in no time!  Yay!  (This means that we will most likely have this dish again!)