three sweet potatoes or yams (four cups peeled and diced)

Marinade:
1/4 cup grapeseed or canola oil
1/4 cup maple syrup
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. curry powder

place potatoes in large bowl and coat well with marinade

roast in 400 degree oven for one hour, stirring every 20 minutes

While potatoes are roasting cook rice

1 cup brown basmati or long grain rice
2 cups chicken stock (either homemade or store bought)
1 large cooking onion diced
1 bunch green onions diced

saute onions on medium heat in large pot for five minutes and add rice
stir
add two cups chicken stock and stir
bring to boil on high heat and stir rice
reduce heat to medium (stock should simmer and gently bubbling)
cook rice until liquid has cooked into rice. Taste rice
it should be tender but not mushy. If liquid is gone but rice is still hard, add another 1/2 cup stock or 1/2 cup water and continue cooking until liquid is cooked into rice.
The rice should be tender and tasty but not mushy.
This process should take approximately 30 minutes

stir sweet potatoes and green onions into rice

You have some choices in serving options
you may choose to eat it hot
you may choose to eat it at room temperature.
Once your mixture is put together it can sit at room temperature for up to six hours before serving.