Ingredients Jump to Instructions ↓

  1. 4 1/2 lb Sweet Potatoes;

  2. 8 or 9 med

  3. 1" square

  4. 1 ts Salt; plus more to taste

  5. 1 c Apricots; dried, loose pack

  6. 1/4" slivers

  7. 1/2 c Raisins

  8. 1 tb Vegetable Oil; Canola

  9. 1 Onion; finely chopped

  10. 2 ts Curry Powder; Madras

  11. 1". Add

  12. 1 ts salt and bring to a boil over high heat. Reduce heat to medium and cook until tender but not mushy,

  13. 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. )

  14. 340 C per serv...

  15. 2g P,

  16. 2g F,

  17. 77g Carb,

  18. 0mg Chol. Typed in a hurry on the AM side of Wednesday the

  19. 8th of November

  20. by Mike and Karen Stock... Orig from Eating Well Holiday mag...


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