Like the Spaghetti Zigni , the recipe for this D'ba Zigni also comes from Celia Brooks World Vegetarian Classics.
I think this dish could benefit from being made a day in advance as the brothy liquid could infuse the sweet potatoes more deeply.
Ideally this broth should have been served with Injera - Sourdough Flatbread, but I served it with Basmati rice, after all this was a relatively quick after work meal. I did however, make the fiery Berbere Hot Spice Blend at home from scratch (pictured below).
Once again, this is a really simple recipe and can be found in Celia Brooks World Vegetarian Classics and if you can't get your hands on the cookbook (and why not), then watch this.