Curried Sweet Potatoes with Browned Onions, Ginger, and Peas
These spicy sweet potatoes go well with simple roast chicken or turkey. If you love curry, consider them for a light vegetarian lunch.
2 pounds sweet potatoes, peeled and quartered
2 tablespoons butter
1 medium onion, finely chopped
2 teaspoons finely grated fresh ginger
1 garlic clove, crushed through a press
2 teaspoons curry powder
1/2 cup frozen tiny peas
1/2 cup plain low-fat yogurt
3/4 teaspoon salt
1. In a large saucepan, cover the potatoes with water. Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender.
2. In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until soft and browned, 8 to 10 minutes. Add the ginger, garlic, and curry powder and cook 1 minute, stirring constantly. Stir in the peas. Set the skillet aside.
3. Drain the potatoes well in a colander. Return the hot potatoes to the saucepan and mash with a potato masher until smooth. Add the yogurt and mash until fluffy. Stir in the onion mixture and salt.
Buy This Book
Excerpted from 50 BEST MASHED POTATOES by Sarah Reynolds Copyright© 1997 by Sarah Reynolds. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.