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.
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.
