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Curried Sweet Potatoes

http://www.eatingwell.com/recipes/curried_sweet_potatoes.html

From EatingWell:  November/December 1994, 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.

10 servings | Active Time: 35 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. 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.
  2. Meanwhile, combine apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes.
  3. 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.

Nutrition

Per serving : 287 Calories; 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