In a large pan, fry the onions in the oil until soft. Add the garlic, and when the aroma rises, add the tomatoes and ginger.
Cut the sweet potatoes into 1-inch cubes, and put them in the pan with the cilantro. Add about 1 cup water, or enough to half-cover the potatoes, and season with salt and pepper. Cook, uncovered, for 15 minutes, until the potatoes are tender and the liquid has almost evaporated, turning the potatoes over once.
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