2 lb. sweet potatoes
4 teaspoons honey
3 oz rock sugar
10 red canned cherries (optional)

     Wash and peel sweet potatoes, cut into olive-shaped pieces.  Place an earthenward pot or a wok over medium heat.   Add 8 fl. oz. water and rock sugar.
     When the rock sugar melts, add the sweet potatoes and honey.
Bring to boil and skim foam from the surface.  Cook the sweet potatoes over low heat until the sauce thickens into a syrup.
     Remove the sweet potatoes one by one and arrange on a plate.  Scatter the cherries over the top and pour on the remaining syrup.   Serves four.