Sweet potatoes with Pinoli pine nuts, currants and mint

This recipe is a great example of pine nuts used as a garnish where they pair well with sweet and savoury flavours. (Julie Biuso 'Fresh') Serves 6

2 tablespoons currants
3 tablespoons red wine
800g sweet potatoes, peeled and cut into even sized cubes
6 tablespoons (90 ml) water
2 tablespoons redcurrant jelly
generous 2 tablespoons chopped fresh mint (chop just before using)
knob of butter
freshly ground pepper to taste   
2 tablespoons pine nuts lightly toasted in dry frying pan

Put the currants in a small saucepan, pour the wine over and leave to soak for an hour or so. Put the cubed sweet potatoes in a steaming basket or metal colander and set it over a saucepan of boiling water. Sprinkle with salt, cover with a lid or aluminium foil and steam over medium high heat for 7-10 minutes or until tender. Add the water to the soaking currants and bring to the boil. Lower the heat and simmer very gently for 5 minutes. Add the redcurrant jelly, stir until dissolved then lastly add the mint. Meanwhile remove the steaming basket from the saucepan. Shake the sweet potatoes once or twice and turn them into a heated dish. Dot the butter over and grind black pepper over. Pour the redcurrant glaze over the sweet potatoes, scatter pine nuts on top and serve immediately. Great served with lamb.