Peel sweet potatoes and cut into 1/2-inch-thick slices. In a small bowl stir together the melted butter and curry powder. Brush butter mixture onto both sides of the sweet potato slices, reserving any remaining butter mixture. Place the sweet potatoes on the rack of a grill with a cover directly over medium heat; cover and grill for 15 to 18 minutes or until tender, turning occasionally.
Meanwhile, for the pilau, in a large saucepan heat remaining butter mixture over medium heat. Add onion; cook about 3 minutes or until tender. Add the rice; cook and stir for 3 to 4 minutes more or until the rice begins to brown. Carefully add the water. Heat to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat. Stir in apricots, almonds, and salt and pepper to taste. Cover and let stand for 5 minutes.
For the raita, in a small bowl combine the yogurt and cilantro; season with salt and pepper.
Serve the sweet potatoes with the pilau and raita. Makes 4 servings.