Curry-Spiced Sweet Potatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 26 Minutes |
Ready In: 56 Minutes Servings: 6 |
|
I found this in this month's Cooking Light, (March 2008). In the magazine picture it looked like yams instead of sweet potatoes, and since I had those on hand, that's what I used. Also, I replaced the half-and-half with about 1/3 cup of my Fat Free Coconut Milk (For Recipes), Fat Free Coconut Milk (For Recipes). We enjoyed this recipe with chicken, but it will compliment other meats as well. Very tasty! (I couldn't get the amount through Zaar, so the sweet potatoes are about 2 pounds.) Ingredients:
2 lbs cubed peeled sweet potatoes (1-inch, about 61/2 cups) |
1 tablespoon butter |
1/4 cup finely chopped shallot |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground red pepper |
1/3 cup half-and-half |
1 tablespoon fresh lemon juice |
Directions:
1. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.
2. Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper; cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.
|
|