potatoes recipes
Filed Under: Curried Sweet Potatoes  

- - 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 cup dried apricots (3 ounces), cut into 1/4-inch slivers
- - 1/2 cup raisins
- - 1 cup boiling water
- - 1 tablespoon canola oil
- - 1 onion, finely chopped
- - 2 teaspoons curry powder
- - Freshly ground pepper to taste

- - 2 medium sweet potatoes peeled and sliced thin
- - 1 medium onion cut in half and sliced thin
- - 2 medium cloves garlic, sliced
- - 1/2 cup + 1 Tbsp chicken or vegetable broth
- - 1/2 tsp curry powder
- - 1/4 tsp turmeric
- - 2 cups chopped and rinsed mustard greens
- - 1 15 oz can sodium free diced tomatoes
- - 1 15 oz can garbanzo beans, drained
- - 2 Tbsp extra virgin olive oil
- - salt and white pepper to taste

- - 1 unpeeled acorn squash (about 1 to 1? lbs), washed, halved, seeded and cut into 12 equal pieces
- - 4 or 5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
- - 4 cloves garlic, peeled and crushed
- - 3 Tbsp olive oil
- - 1 large sprig rosemary

- - 1 1/2 pounds sweet potatoes, (about 3 medium)
- - 3/4 cup "lite" coconut milk
- - 1 tablespoon minced fresh ginger
- - 1/2 teaspoon salt

- - 2 Tbsp butter
- - 2 Tbsp olive oil
- - 2 cups sliced cooked sweet potatoes or yams
- - 2 plantains, peeled and chopped
- - 1/2 cup green onion, chopped
- - 1 clove garlic, minced
- - 1/2 cup low sodium chicken or beef broth
- - 2 Tbsp fresh herbs (thyme, dill, or chervil), chopped

- - 6 medium Idaho potatoes
- - 3 stalks broccoli
- - 1/4 cup skim milk
- - 1 cup shredded low fat Cheddar cheese
- - 1/8 tsp pepper