This Southern-style curried sweet potato dish offers a comforting blend of earthy sweetness and warm, aromatic spices. The base of tender, boiled sweet potatoes is elevated by a mixture of plump dried apricots and raisins, which add a chewy texture and natural tartness. Finely chopped onions and Madras curry powder provide a savory depth that balances the fruit’s sweetness perfectly. It is an excellent vegetarian side dish for holiday meals, potlucks, or cozy weeknight dinners. The combination of textures&# 226;ÂÂsoft potatoes, chewy fruit, and crisp onionâÂÂmakes every bite interesting. This recipe is easy to prepare and scales well for feeding a crowd, offering a unique twist on traditional sweet potato preparations.
Southern-Style Curried Sweet Potatoes
Description
This Southern-style curried sweet potato dish offers a comforting blend of earthy sweetness and warm, aromatic spices. The base of tender, boiled sweet potatoes is elevated by a mixture of plump dried apricots and raisins, which add a chewy texture and natural tartness. Finely chopped onions and Madras curry powder provide a savory depth that balances the fruit's sweetness perfectly. It is an excellent vegetarian side dish for holiday meals, potlucks, or cozy weeknight dinners. The combination of textures&# 226;ÂÂsoft potatoes, chewy fruit, and crisp onionâÂÂmakes every bite interesting. This recipe is easy to prepare and scales well for feeding a crowd, offering a unique twist on traditional sweet potato preparations.Ingredients
Directions
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Peel the sweet potatoes and cut them into 1-inch cubes.
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Place the sweet potatoes into a large pot and cover with water by 1 inch.
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Add 1 teaspoon of salt and bring to a boil over high heat.
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Reduce heat to medium and cook until tender but not mushy, about 8 to 12 minutes.
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Drain the sweet potatoes well and set aside.
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Meanwhile, in a small bowl, combine the dried apricots, raisins, and 1 cup of boiling water.
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Let the fruit sit until plumped, about 10 minutes.
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In a large wide pot, heat the vegetable oil over medium-high heat.
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Add the finely chopped onion and cook, stirring, until softened, about 2 minutes.
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Add the curry powder and cook, stirring constantly, until fragrant, about 1 minute.
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Add the cooked sweet potatoes, the plumped apricots and raisins, and the fruit soaking liquid to the pot.
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Season with additional salt and fresh ground black pepper to taste.
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Stir gently over medium-low heat until everything is warmed through.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 439.2kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 209.4mg9%
- Total Carbohydrate 102.2g35%
- Dietary Fiber 15.3g62%
- Sugars 21.5g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.
Reheating: Reheat on the stove top over low heat or in the microwave until warmed through.
Ingredient Note: If using a very small onion, you may need only half; if large, one whole is appropriate.
