Curried Sweet Potatoes

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Servs: 10  Makes: 10 servings  Prep: 35m  Cook: 45m  

Dried apricots, raisins and curry powder make unusual but delectable partners for sweet potatoes in this old-style Southern recipe. Try it with roasted pork tenderloin, turkey or chicken.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   - 4 1/2 pounds sweet potatoes (8 or 9 medium), peeled and cut into 1-inch pieces - 4 1/2 pounds sweet potatoes (8 or 9 medium), peeled and cut into 1-inch pieces
•   - 1 teaspoon salt, plus more to taste - 1 teaspoon salt, plus more to taste
•   - 1 cup dried apricots (3 ounces), cut into 1/4-inch slivers - 1 cup dried apricots (3 ounces), cut into 1/4-inch slivers
•   - 1/2 cup raisins - 1/2 cup raisins
•   - 1 cup boiling water - 1 cup boiling water
•   - 1 tablespoon canola oil - 1 tablespoon canola oil
•   - 1 onion, finely chopped - 1 onion, finely chopped
•   - 2 teaspoons curry powder - 2 teaspoons curry powder
•   - Freshly ground pepper to taste - Freshly ground pepper to taste

Instructions

1. 1. Place sweet potatoes in a large pot and add enough cold water to cover by 1 inch. Add 1 teaspoon 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.
2. 2. Meanwhile, combine apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes.
3. 3. 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.
4. MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.

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