Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 1 pound sweet potatoes, peeled and cut into 1-inch cubes

  3. 1 tablespoon plus 1 teaspoon butter or margarine, divided

  4. 2 cups finely chopped yellow onions

  5. 2 cups fat-free (skim) milk, divided

  6. 3/4 teaspoon curry powder

  7. 1/2 teaspoon salt

  8. Dash ground red pepper

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in large saucepan over high heat. Add potatoes; return to a boil. Reduce heat to medium-low and simmer, uncovered, 15 minutes or until potatoes are tender.

  2. Meanwhile, heat medium nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray; add 1 teaspoon butter and tilt skillet to coat bottom. Add onions; cook 8 minutes or until tender and golden.

  3. Drain potatoes; place in blender with onions, 1 cup milk, curry powder, salt and ground red pepper. Blend until completely smooth. Return potato mixture to saucepan and stir in remaining 1 cup milk. Cook 5 minutes over medium-high heat or until heated through. Remove from heat and stir in remaining 1 tablespoon butter.


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