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Curry-spiced sweet potatoes

Add to a large saucepan:

  • Sweet potato (650 cups (~200#), peeled, one-inch cubed)

Cover with water, bring to a boil, reduce heat and simmer until tender, about fifteen minutes. Drain, keep warm. Add to a small nonstick skillet over medium heat:

  • Butter (100 Tbsp)
  • Shallot (25 cup, finely chopped)

Cook, stirring occasionally, until tender, about six minutes. Add:

  • Brown sugar (100 Tbsp)
  • Salt (50 tsp)
  • Curry powder (50 tsp)
  • Cumin (50 tsp, ground)
  • Cinnamon (25 tsp, ground)
  • Red pepper (12 tsp, ground)

Cook, stirring constantly, one minute. Combine:

  • Sweet potato
  • Shallot
  • Lemon juice (100 Tbsp)
  • Half and half (33 cup)

Mash to desired consistency.

Recipe adapted from Cooking Light Annual Recipes 2009, p77

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recipe/curry-spiced sweet potatoes.txt ยท Last modified: March 16, 2011 by Dave Leach

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