Curry Sweet Potatoes

As fall kicks into full gear, it's time to embrace root vegetables, all types of winter squash, and of course sweet potatoes. As they debuted at my farmer's market, in several varieties, I eagerly picked them up to add to dinner. However, of course I was also looking for a creative way to approach them, which led to the recipe below which adds curry spices and shallots for a delicious almost Asian-themed variation.

I paired the sweet potatoes with a pesto caesar salad, one of my continuing favorites, and actually an entree from my childhood - honey mustard and mushroom salmon. The flavors worked together perfectly for a delicious and relatively simple meal.

Difficulty: easy
Time: 25 min
Cost; $24.60



Curry Sweet Potatoes
Ingredients:
6 c sweet potato, peeled and cubed
2 tsp fake butter
1/4 c shallots, diced
1 tbsp brown sugar
1/2 tsp curry powder
1/2 tsp cumin, ground
1/4 tsp cinnamon
1/3 c fat free half and half
1 tbsp lemon juice

Put your cubed sweet potatoes in a pot, add water to just cover them, and then bring to a boil. When it boils, reduce to a simmer and let it cook for about 15 minutes. Then drain, return to the pan, and mash slightly.

Meanwhile, heat a pan over medium heat. Add the butter, swirling to coat as it melts. Add the shallots and saute for 5-7 minutes until they get translucent and tender. Add the brown sugar, curry powder, cumin, and cinnamon. Stir constantly, sauteing for another minute. Remove from the heat and add the shallot mixture to the sweet potatoes.

Pour the half and half and lemon juice into the sweet potatoes as well. Mash until evenly combined and prepared to your desired consistency. Enjoy hot.

Servings: 6
Serving size: 3/4 cup to 1 cup
Nutrition: calories 207; carbs 46g; fat 1g; protein 5g; sodium 96mg; iron 8mg