Yield: 10 Servings
Measure | 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 \N | Onion; finely chopped |
2 teaspoons | Curry Powder; Madras |
\N \N | 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......