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CATEGORY CUISINE TAG YIELD
Vegetables Starch, Vegetable 10 Servings

INGREDIENTS

4 1/2 lb Sweet Potatoes, 8 or 9 med
peeled and cut 1" square
1 t Salt, plus more to taste
1 c Apricots, dried loose pack
cut into 1/4" slivers
1/2 c Raisins
1 T Vegetable Oil, Canola
1 Onion, finely chopped
2 t Curry Powder, Madras
Fresh ground black pepper
1995 Mike and Karen Stock………….. Orig from Eatin, Mike and Karen Stock………….. Orig from Eating Well

INSTRUCTIONS

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  Holiday mag......  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 258
Calories From Fat: 52
Total Fat: 5.8g
Cholesterol: 30.6mg
Sodium: 526.8mg
Potassium: 121mg
Carbohydrates: 40.8g
Fiber: 4.8g
Sugar: 22.9g
Protein: 11.8g


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