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Curried Sweet Potatoes
“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.”
4½ 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 ¼-inch slivers
½ cup raisins
1 cup boiling water
1 tablespoon canola oil
1 onion, finely chopped
2 teaspoons curry powder
Freshly ground pepper, to taste
1Place 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.
2Meanwhile, combine apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes.
3Heat 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.
Make Ahead Tip: The sweet potatoes will keep, covered, in the refrigerator for up to 2 days. Reheat on the stovetop or in the microwave.