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Curry-Spiced Sweet Potatoes

Curry-Spiced Sweet Potatoes


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Yield

6 servings (serving size: about 2/3 cup)

Enliven a familiar side dish with exotic flavors. Curry powder, cumin, and cinnamon combine with a hint of heat from ground red pepper to make these Indian-inspired sweet potatoes stand out in a meal. Use leftovers to top a shepherd's pie, or thin them out with milk and broth to make curried sweet potato soup that you can sprinkle with chopped cilantro. This highly seasoned dish pairs well with chicken, pork, and turkey.

Ingredients

  • 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

Nutritional Information

  • Calories 183
  • Caloriesfromfat 18%
  • Fat 3.7g
  • Satfat 2.2g
  • Monofat 1g
  • Polyfat 0.2g
  • Protein 3.7g
  • Carbohydrate 35g
  • Fiber 5.2g
  • Cholesterol 10mg
  • Iron 1.3mg
  • Sodium 272mg
  • Calcium 79mg

How to Make It

Step 1

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.

Step 2

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.


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