About 4 gallons, 2 large roaster pans; Serves 100 buffet style
Can be prepared two days ahead, refrigerated and reheated.
May be served hot or at room temperature.

I like this, it is more interesting than the above.

1 1/4 cup vegetable oil
20 medium sweet onions, thinly sliced
35 lbs sweet potatoes, peeled and cut into large cubes; best choice is red garnet yams, if you can find them
5 quarts water
7 1/2 cups craisins, golden raisin OR currants
1 1/4 cup light brown sugar
2 tablespoons salt
3 tablespoons ground ginger
2 tablespoons ground cinnamon
2 teaspoons cayenne pepper

Divide all ingredients equally between the two pans as you cook.
In 2 large enamel roaster pans safe for stove top use, heat the oil over medium-high heat. Add the sliced onions and cook until limp and just golden, 3-6 minutes, stirring occasionally. Add in the sweet potatoes and cook an additional 12-15 minutes, until some of the chunks begin to color.
Add the water to the pans. Add in the fruit, sugar, salt, ginger, cinnamon and cayenne. Reduce heat, cover and cook for 12-20 minutes until the potatoes are just tender. Do NOT overcook if you plan to reheat.

To reheat in the oven, place in a casserole dish and let stand 30 minutes at room temperature. Bake covered at 325 degrees for 30-50 minutes, stirring occasionally if convenient, until temperature in the center is 165. Hold by turning oven to 180.