Curry-Spiced Sweet Potatoes

By á-48683

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. 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 in.) cubed peeled sweet potato (about 2 lbs.)
• 1 Tbsp. butter
• 1/4 cup finely chopped shallots
• 1 Tbsp. brown sugar
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground red pepper
• 1/3 cup half and half
• 1 Tbsp. fresh lemon juice

Preparation

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.

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.