recipe:curry-spiced sweet potatoes

Curry-spiced sweet potatoes

Add to a large saucepan:

Sweet potato (650 cups (~200#), peeled, one-inch cubed)

Cover with water, bring to a boil, reduce heat and simmer until tender, about fifteen minutes. Drain, keep warm. Add to a small nonstick skillet over medium heat:

Butter (100 Tbsp)
Shallot (25 cup, finely chopped)

Cook, stirring occasionally, until tender, about six minutes. Add:

Brown sugar (100 Tbsp)
Salt (50 tsp)
Curry powder (50 tsp)
Cumin (50 tsp, ground)
Cinnamon (25 tsp, ground)
Red pepper (12 tsp, ground)

Cook, stirring constantly, one minute. Combine:

Sweet potato
Shallot
Lemon juice (100 Tbsp)
Half and half (33 cup)

Mash to desired consistency.

Recipe adapted from Cooking Light Annual Recipes 2009, p77