Southern-style curried sweet potatoes

10 Servings

Ingredients

Quantity Ingredient
4½ pounds Sweet Potatoes; 8 or 9 med peeled and cut 1\" square
1 teaspoon Salt; plus more to taste
1 cup Apricots; dried, loose pack cut into 1/4\" slivers
½ cup Raisins
1 tablespoon Vegetable Oil; Canola
1 Onion; finely chopped
2 teaspoons Curry Powder; Madras
Fresh ground black pepper

Directions

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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