The Essential EatingWell Cookbook (2004)
Dried apricots, raisins and curry powder make unusual but delectable partners for sweet potatoes in this old-style Southern recipe. Try it with roasted pork tenderloin, turkey or chicken.
Active Time: 35 minutes |
Total Time: 45 minutes
4 1/2 pounds sweet potatoes, (8 or 9 medium), peeled and cut into 1-inch pieces
1 teaspoon salt, plus more to taste
1 cup dried apricots, (3 ounces), cut into 1/4-inch slivers
1/2 cup raisins
1 cup boiling water
1 tablespoon canola oil
1 onion, finely chopped
2 teaspoons curry powder
Freshly ground pepper, to taste
Place sweet potatoes in a large pot and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, until tender but not mushy, 8 to 12 minutes. Drain well.
Meanwhile, combine apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes.
Heat oil in a large wide pot over medium-high heat. Add onion and cook, stirring often, until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant, about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit-soaking liquid. Season with salt and pepper. Stir gently over medium-low heat until warmed through.
Per serving :
2 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
66 g Carbohydrates;
4 g Protein;
8 g Fiber;
306 mg Sodium;
769 mg Potassium
4 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 fruit
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.