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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.

Source: EatingWell Magazine, Holiday Issue 1995




Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

183 calories; protein 3.3g; carbohydrates 40.9g; dietary fiber 5.7g; sugars 19.8g; fat 1.8g; saturated fat 0.2g; vitamin a iu 24334.8IU; vitamin c 25.5mg; folate 11.4mcg; calcium 62.9mg; iron 1.4mg; magnesium 42.2mg; potassium 816.4mg; sodium 280mg; thiamin 0.2mg.

2 1/2 starch, 1 fruit