Southern-Style Curried Sweet Potatoes – Vegetables

4 1/2 lb Sweet Potatoes; 8 or 9 med

-peeled and cut 1″ square 1 ts Salt; plus more to taste

1 c Apricots; dried, loose pack

-cut into 1/4″ slivers 1/2 c Raisins

1 tb Vegetable Oil; Canola

1 Onion; finely chopped

2 ts Curry Powder; Madras

Fresh ground black pepper Place sweet potatoes into large pot to cover by 1″. Add 1 ts 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. ( the recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat on the stove top or Microwave. ) 340 C per serv….. 2g P, 2g F, 77g Carb, 250mg

Sod, 0mg Chol. Typed in a hurry on the AM side of Wednesday the 8th of November 1995

by Mike and Karen Stock………….. Orig from Eating Well Holiday mag……






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