Curried Sweet Potatoes

3 Reviews
From: EatingWell Magazine Holiday Issue 1995

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.

Ingredients 10 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 183 calories; 2 g fat(0 g sat); 6 g fiber; 41 g carbohydrates; 3 g protein; 11 mcg folate; 0 mg cholesterol; 20 g sugars; 0 g added sugars; 24335 IU vitamin A; 25 mg vitamin C; 63 mg calcium; 1 mg iron; 280 mg sodium; 816 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 fruit

Reviews 3

November 10, 2012
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By: EatingWell User
Needs improvement I liked the mix of sweet potatoes, apricots and raisins, however, I had to add a LOT of spices to this dish to give it any flavor at all. My family said they would pass on this dish in the future. Pros: unique flavors Cons: too bland
October 08, 2012
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By: EatingWell User
Beats sweets with marshmallows Made this to take to Thanksgiving last year and it went faster than the typical candied sweets. I received a lot of Kudos and will probably be bringing it every year from now on. It's easy to do and tasty. Since I also do indian cooking, I used Garam Masala instead of curry powder. Pros: A unique taste for Thanksgiving
November 05, 2010
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By: EatingWell User
Very good with chicken or as part of a veggie meal . Makes a huge amount,