4 1/2 pounds sweet potatoes, peeled and
cut into 1-inch pieces (8 or 9 medium)
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 raisins
1 tablespoon vegetable oil (preferably canola)
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. (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.)
