• Preheat oven to 400°F.

Make the Sweet Potato Mash and Raisin Sauce:

• Peel and roughly dice sweet potatoes.  Add to a medium pot, and cover with water.  Bring water to a boil, and reduce to simmer.  Cook until potatoes are tender (about 10 minutes).
• Drain potatoes, and mash with a fork.  Add butter, milk, and maple syrup, and mash to incorporate.  Salt to taste.

Raisin Sauce:

• If using a Standard Blender or Food Processor: Place raisins in a heat-proof bowl, and pour boiling water over them until they're covered.  Soak for 5-10 minutes, and drain the water.

  If using a High-Performance Blender (such as a Vitamix):  You can skip this step.
• Purée the raisins, wine and maple syrup in a blender.

  Add to a small saucepan, and bring to a boil. Reduce heat to medium, and simmer 3-4 minutes. Remove from heat, and cover to keep warm.

Pan-Roasting Cod:

• Pat cod dry, and sprinkle with salt.  Rub garam masala onto the fish.

  Heat butter in an oven-safe pan (such as a cast iron pan) over medium-high heat.

  Add cod to pan, and cook 4 minutes.  Move the entire pan into the oven, and roast 5 minutes per 1 inch thickness, until the cod is no longer translucent.
• Serve cod over a bed of the sweet potato mash, with raisin sauce on the side.  Garnish with diced green onion if desired.