| 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 |
ts |
Salt; plus more to taste |
| 1 |
c |
Apricots; dried, loose pack cut into 1/4" slivers |
| 1/2 |
c |
Raisins |
| 1 |
tb |
Vegetable Oil; Canola |
| 1 |
|
Onion; finely chopped |
| 2 |
ts |
Curry Powder; Madras |
|
|
Fresh ground black pepper |
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 1995
by Mike and Karen Stock..............
Orig from Eating Well Holiday mag......
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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