Friday, November 19, 2010

Curry-Spiced Sweet Potatoes

This is just the thing you need to spice up your Turkey Day feast. Sure there will be the traditionalists that want marshamallows on top, but see if you can't sway them to this delicious Indian-tinged side dish. If you don't think you can take the chance, no worries. Save this one for another great dinner. After all, you're not just serving sweet potatoes at Thanksgiving, are you?

Curry-Spiced Sweet Potatoes
From Cooking Light.
Makes six servings.

6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)
1 tablespoon butter
1/4 cup finely chopped shallots
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/3 cup half-and-half
1 tablespoon fresh lemon juice

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.

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.

No comments: