Ingredients
-
2
-
1
-
1/4
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1/8
-
1/3
-
-
-
-
-
Directions
Curry-Spiced Sweet Potatoes,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 used. Also, I replaced the half-and-half with about 1/3 cup of my Fat Free Coconut Milk (For Recipes), Recipe #187372. 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.),Delicious — loved the warm spices in these sweet potatoes; especially the cinnamon, curry and cumin. I did leave out the lemon juice and I added a tad bit more cream. Such a wonderful side dish to go with roasted pork.
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Steps
|
1
Done
|
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
Done
|
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. |
