Yield: 10 Servings
|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|
|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.
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......