Yet another sweet potato recipe

This is a dish that I put together that is based on a recipe for French Style Carrots in the "Green Thumb Cookbook".  I almost never prepare a recipe exactly as written so forgive (or celebrate) the lack of measurements.  I'm sure you'll be able to figure them out to your own preference.

Sweet potatoes (any kind or a variety of types)
Butter or your favorite cooking oil
Onion, chopped fine
Ginger (fresh or powdered), not too much
Cardamom seed (freshly ground or crushed if possible)
Sorghum  (honey, maple syrup, or molasses will also work)
Salt
Water

Peel and slice sweet potatoes into thin chips.  In a wide pan over high heat, sauté the onion, ginger, and cardamom in the butter until fragrant.  Add the sweet potato slices and toss until coated with the butter.  Drizzle on a generous amount of sorghum and salt to taste.  Pour on enough water to not quite cover the sweet potatoes and continue to cook uncovered over high heat until the sweet potatoes are tender and most of the water has evaporated.  Gently stir once or twice while cooking so that the sweet potatoes cook evenly and get well seasoned by the cooking liquid.  Turn out into a serving dish and serve.

If desired, you can make a pan sauce with a little water, some more sorghum, and a little ginger and fresh herbs.

This dish seems to reheat well.  Smaller sweet potatoes work the best, but larger ones can be halved or quartered to make more manageable sized chips.