Sweet Potato, Onion, and Almond Cassolita

In a medium pot over high heat, cover sweet potatoes with water. Bring to a boil, then reduce heat to medium-low and simmer until soft, about 15 minutes. Drain, let cool, then cut into small pieces.

Meanwhile, in a large skillet over medium heat, heat oil. Add almonds and cook until golden. With a slotted spoon, transfer to a plate; reserve. In same pan over medium heat, sauté onions until translucent. Add salt to taste, 2 tablespoons parsley, 2 teaspoons sugar, cinnamon, and raisins; cook for about 30 minutes.

In a bowl, fold onions into potatoes. Season with pepper and more salt, and sprinkle with remaining parsley, almonds, and, if desired, remaining 1 tablespoon of sugar. Serve hot.