Southern-Style Curried Sweet Potatoes

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Sweet potatoes - 8 or 9 med
		And cut 1" square
1 teaspoon	5ml	Salt - plus more to taste
1 cup	237ml	Apricots; dried - loose pack
		Into 1/4" slivers
1/2 cup	80g / 2.8oz	Raisins
1 tablespoon	15ml	Vegetable oil - canola
1		Onion - finely chopped
2 teaspoons	10ml	Curry powder - madras
		Fresh ground black pepper

Recipe 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.

Source:
Jonell Nash

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