Fresh ground black pepper Place sweet potatoes into large pot to cover by 3 cm. Add 1 ts salt and bring to a boil over high heat. Reduce heat to medium and cook until tender but not mushy, 8 to dozen minutes. Drain well. Meanwhile in a small bowl Combine Apricots, raisins and 1 cup boiling water; let sit until plumped, about 10 minutes. In a large wide pot heat oil over medium high heat. Add onion and cook, stirring until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit soaking liquid. Season with salt and pepper. Stir gently over medium low heat until warmed through. ( the recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.