Curry-Spiced Sweet Potatoes

By Jac_M

Maureen Callahan, Cooking Light

MARCH 2008

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.

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.