Peel and cut sweet potatoes into uniform bite-sized pieces
Add to a large pot, cover in water and add 1-2 teaspoons of salt.
Bring to a boil and cook for 15 minutes or until potatoes are easily pierced with a fork.
Drain potatoes in a colander, and allow them to cool completely.
For faster cooling, rinse sweet potatoes in cold water until room temperature.
Saute the garlic, shallots, and spices
In a skillet, saute minced garlic and diced shallots until the mixture begins to stick to the pan and brown.
Add spices and stir.
Now add ⅛ cup water, using a spatula to remove the browned bits at the bottom of the pan.
Continuing cooking until browned,
Remove from heat and allow to cool.