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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.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
- 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
Place the 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, 8-12 minutes. Drain well.
Meanwhile, combine the apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes.
Heat the oil in a large wide pot over medium-high heat. Add the onion and cook, stirring often, until softened, about 2 minutes. Add the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
287 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 306mg sodium; 66g carbohydrates; 8g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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