A year ago, Nigella published a fantastic sweet potato-red lentil dal in her NYTimes column. It's one of my standards now, esp for a dinner party with grilled coconut leg of lamb out of Bittman HTCE.
This year NYT/Nigella has sweet potato curry with a very similar ingredient list (the addition is tamarind)
Link is below, Times leaves them free for one week.
Today's Bittman has a green olive chicken dish with African roots that looks pretty excellent too.