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Curried Sweet Potato Surprise

Curried Sweet Potato Surprise

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Karin

Karin

I was given a recipe as an alternative to the traditional 'sweet' sweet potato dishes. I was very dubious at first, but I went ahead, made it with fresh sweet potatoes (not canned, as they are not available in Canada), made my own adjustments and gave it a go. The finished product looked, smelled and tasted FANTASTIC! Not mushy, and the flavors mingle beautifully! People are pleasantly surprised when they taste it. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 104.3g
  • 34%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
  2. Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.
  3. Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan.
  4. Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

db
1

db

11/4/2013

I am eating some of the 3rd time using this recipe loosely. I don't use canned anything, and substituted apples instead of peaches, honey and/or maple syrup for b.sugar, sesame oil instead of butter, so added a pinch of sea salt. If you aren't big on curry, add less but do not omit, you can add more later but it takes baking time for the flavor to develop. 450 burned the top if left uncovered, so I baked the others at 375 until the sweet potatoes were tender (cut smaller to cook faster). The flavor is amazing, I can't stop eating it. I like it with a dollop of vanilla yogurt. I will be making this for potluck.

misslyn
0

misslyn

1/26/2014

This is delicious, and even better the second day. I used fresh apples, pears and canned pineapple, not peaches. I used honey to replace some of the sugar. I cooked it longer because we were having company, and the meat took longer than expected and I think it benefited from the extra time. I did cook it covered until the sweet potatoes were soft, then uncovered to allow some juice to cook off. It goes great with pork. It was a big hit. i recommend it!!!

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