Curried Sweet Potatoes
Curried sweet potatoes with sautéed onions, plumped dried apricots and golden raisins.
4 1/2 pounds (8 or 9 medium) sweet potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt, plus more to taste
1 cup loosely packed dried apricots (1/4 pound), cut into 1/4-inch slices
1/2 cup golden raisins
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 teaspoons mild curry powder
freshly ground black pepper to taste
- Place sweet potatoes in a large pot and add enough cold water to cover by 1-inch. Add 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, in a small bowl, combine apricots, raisins and 1 cup boiling water; let sit until plumped, about 10 minutes. Do not throw away the water.
- In a large wide pot, heat oil over medium-high heat. Add onions and cook, stirring until fragrant, about 2 minutes. Add the cooked sweet potatoes, curry powder, apricots, raisins, and the fruit-soaking liquid. Season with salt and pepper. Stir gently over medium-low heat until warmed through.
Makes 8 servings.
Tip: This recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat on the stove top or in the microwave.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.