6 sweet potatoes, peeled and quartered
1 1/2 tablespoons vegetable oil
2 large onions, sliced
2 2/3 cups canned fruit wine
1 teaspoon white sugar
1 cup milk
2 teaspoons lemon juice
3 cups chicken broth
1 medium tomato, diced
2 1/2 cups diced carrots
Butter or margarine a large nonstick skillet over medium heat and cook and stir the sweet potatoes and the oil for 40 minutes. Season with salt and pepper, while the sweet potatoes are still pink.
In a large mixing bowl, beat the onion, wine, sugar, milk, lemon juice and broth together. Stir in tomato, carrots and wine mixture. Stir in chicken broth. Season with sugar. Add 20 minutes before pot is almost done.
Toss mixture with potatoes, still pink. Return pan with the rice and toss again. Serve hot.