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Curried Sweet Potatoes

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  45 Minutes
  10 servings
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
Curried Sweet Potatoes Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   10 servings
Calories: 287
Sodium: 306mg
Fiber: 8g
Carbohydrates, Total: 66g
Protein: 4g
% Cal. from Fat: 6%
Fat. Total: 2g
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