Sweet potatoes are a MEGA-food, and with dried apricots, raisins and curry powder, this unusual recipe is irresistible!
4 ½ pounds sweet potatoes (8 or 9 medium), peeled and cut into 1-inch pieces
1 tsp salt, plus more to taste
1 cup dried apricots (3 ounces), cut into 1/4-inch slivers
½ cup raisins
1 cup boiling water
1 Tbl canola oil
1 onion, finely chopped
2 tsp curry powder
Freshly ground pepper to taste
Place sweet potatoes in a large pot and add enough cold water to cover by 1 inch. Add 1 tsp 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.
Nutrition info per serving: 287 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 65 g carbohydrate; 4 g protein; 8 g fiber; 262 mg sodium. Nutrition bonus: Vitamin A (840% daily value), Vitamin C (80% dv), Potassium (34% dv), Fiber (31% dv).
TIP: The sweet potatoes will keep, covered, in the refrigerator for up to 2 days if you want to make them ahead. Reheat on the stovetop or in the microwave.
Courtesy of Emily DuVal at
http://emilytrains.wordpress.com/
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