Southern-Style Curried Sweet Potatoes
Yield
10 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | pounds |
sweet potatoes, or yams
|
|
| 1 | teaspoon |
salt
plus more to taste |
|
| 1 | cup |
apricots
packed, cut up |
*
|
| ½ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
vegetable oil
canola |
|
| 1 | each |
onions
finely |
|
| 2 | teaspoons |
curry powder
madras |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | kg |
sweet potatoes, or yams
|
|
| 5 | ml |
salt
plus more to taste |
|
| 237 | ml |
apricots
packed, cut up |
*
|
| 118 | ml |
raisins, seedless
|
|
| 15 | ml |
vegetable oil
canola |
|
| 1 | each |
onions
finely |
|
| 1E+1 | ml |
curry powder
madras |
|
Directions
Place sweet potatoes into large pot to cover by 1 inch.
Add 1 teaspoon salt and bring to a boil over high heat.
Reduce heat to medium and cook until tender but not mushy, 8 to 12 minutes.
Drain well.
Meanwhile in a small bowl Combine Apricots, raisins and 1 cup boiling water; let sit until plumped, about 10 minutes.
In a large wide pot heat oil over medium high heat.
Add onion and cook, stirring 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.
