CURRIED SWEET POTATOES
Mashed sweet potatoes are delicious, but they can get boring pretty quickly. Enter curried sweet potatoes, a slightly mashed recipe that’s full of exciting flavors like curry and cinnamon. This recipe is great for days when you don’t feel like experimenting much in the kitchen but want something just a bit different. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 15 minutes
4 medium sweet potatoes, peeled and cubed
2 tablespoons ghee
½ onion, diced
2 garlic cloves, minced
1½ teaspoons curry powder
½ teaspoon ground cinnamon
⅛ teaspoon red pepper flakes or ground cayenne pepper
Salt
Freshly ground black pepper
⅓ cup canned full-fat coconut milk
- In a large saucepan filled with boiling water over medium-high heat, cook the sweet potatoes until fork-tender, about 15 minutes.
- With about 5 minutes to go on the potatoes, melt the ghee in another large saucepan. Sauté the onion and garlic until the sweet potatoes are done.
- Drain the potatoes, and mash them with a fork. Add them to the pan with the onion and garlic, and stir. Season with the curry powder, cinnamon, red pepper flakes, salt, and pepper. Add the coconut milk and stir. Serve warm.
VARIATION 1 CUBED CURRIED SWEET POTATOES: To speed up this recipe, instead of mashing the sweet potatoes, add them to the pot diced or cubed. Serve in a bowl with the sauce poured over them. Garnish with a handful of sliced scallions or chopped fresh parsley.
VARIATION 2 CURRY ROASTED SWEET POTATOES: Toss cubed sweet potatoes in a bowl with 2 tablespoons olive oil and the spices listed in the original recipe. Roast at 400°F for 20 to 25 minutes, or until fork-tender.
