Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

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.

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

Ratings & Reviews

April 20, 2016
In a bowl, toss in 1/2" cubes of the potato, and add the spices to the bowl, mix with lemon juice and 2 Tbs of EVOO and spread evenly on a baking sheet or dish, roast at 375 degrees until potatoes are fork tender. (aprox 30mins) toss potatoes every10 minutes for even cooking.

Make these

April 07, 2015
A-mazing! Sooooo good. Soooo easy

falljunelaker's Review

March 31, 2013
We made these for Easter dinner. It was a good alternative to the super sweet recipes out there for sweet potatoes. Those at the table who don't care much for curry or for sweet potatoes in general liked the dish. My husband still isn't sold on sweet potatoes over regular mashed potatoes, but even he agreed the dish deserved a 4.

sltrella's Review

November 19, 2012
This looks amazing- any idea what alterations I would make to make this recipe fr roasted sweet potatoes instead of mashing them? I'm thinking roast in a combo of EVOO and the spice/lemon juice mixture. Theres no way to incorporate the cream then I guess? Let me know if you have any ideas!

JoyceAA's Review

November 17, 2012
Just got back from a family Thanksgiving gathering, and someone brought this dish. I LOVE it! I'm so tired of the old standard sweet potato covered in brown sugar and marshmallows I could scream. I love plain, unadorned baked sweet potatos, and the curry adds a refreshing umph. I think I would use a milder curry, or a little less of it, but all in all, a good change of pace for the dinner table. I like the thought of using the leftovers (if there are any!) as a base for soup. No waste to this recipe- always a plus in today's economy.

GayleR's Review

December 10, 2011
I don't know why the recipe calls for adding the cream and lemon juice together. The lemon juice curdles the cream! I used onions as I didn't like the look of my shallots. The curry flavor was mild. I liked the taste but my husband wasn't crazy about it.

wheresarnie's Review

November 23, 2011

KarenAtGoLoCo's Review

October 26, 2011
Loved this. Very easy and so flavorful. I didn't have lemons on hand, so left that out. Used a bit less butter and half-and-half. The picture shows it a tad lumpy, so I beat with a hand mixer...we liked the smooth consistency taste-wise, but it looks better in the picture with some lumps!

MichelleNolder's Review

October 14, 2011
Just amazing!

anniescott's Review

February 07, 2011
My husband and I loved these! The curry and onions create a nice contrast to the sweetness of the potato. It was nice to have a savory sweet potato side rather than the usual sugary, buttery dish.