1.   As the onion cooks, finely chop the parsley, then set it aside.

2.   In a large saucepan, cook onion in hot margarine until tender but not brown.

3.   In a large soup pot, cook brown onion in butter over medium heat until tender.

4.   In a skillet, cook the onions in the hot oil.

5.   Lower the heat if the onions are cooking too fast.

6.   While the onion cooks, the rice can be started.

7.   While the onions are cooking, put the ground meat in a bowl and sprinkle with the cumin, salt and pepper.

8.   While the onions are cooking, saute the green onions in butter in a heavy medium saucepan, until tender.

9.   While the onions are cooking, you can finish the rest of the dish.

10.   While the onions cook, place the scrubbed sweet potatoes, in their skins, in a pot with water to cover.