Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light March 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

183 calories; calories from fat 18%; fat 3.7g; saturated fat 2.2g; mono fat 1g; poly fat 0.2g; protein 3.7g; carbohydrates 35g; fiber 5.2g; cholesterol 10mg; iron 1.3mg; sodium 272mg; calcium 79mg.
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