Curried Sweet Potatoes Recipes

CURRY ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 200°C/400°F.
• Place the cubed sweet potatoes in a large mixing bowl.
• Pour over the oil and spices. Transfer to a large sheetpan.
• Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
• Remove from the oven and serve.

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY

Steps:

• If you do not have coriander powder, add 2 tsps. Coriander seeds and then garam masala powder and red chili powder to a dry blender jar and powder together. That helps to make a fine powder.
• Heat oil in a pan, add cumin, mustard, and allow them to splutter. Add hing, ginger and then the curry leaves. Fry together till you smell the ginger good. Do not burn.
• Add onions, & green chilies. Fry till they turn golden.
• Next add tomatoes and sprinkle salt, turmeric. Saute for 2 mins
• On a low flame cover and cook till the tomatoes turn soft and mushy. The onion tomato mixture should blend well.
• While the tomatoes cook, you can peel and cube the sweet potatoes, add them to water till we use.
• Add chili powder, garam masala, coriander powder and red chili powder. Fry for about 1 to 2 minutes without burning.
• Next add sweet potato cubes, pour the same water we used to keep them. Just use enough water to immerse the sweet potatoes.
• Cook on a low flame, till they are soft cooked. You can adjust salt and spice at this stage.
• Keep covered for about 15 minutes for the flavors to absorb well by the sweet potato curry. Garnish with coriander leaves.

CURRIED SWEET POTATO PUREE

Steps:

• Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
• Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
• Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
• Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.

CURRIED SWEET POTATO MASH

Steps:

• Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
• Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
• Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

CURRIED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°. Place sweet potatoes in a large bowl. Mix oil and seasonings; drizzle over sweet potatoes and toss to coat. Transfer to an ungreased 15x10x1-in. baking pan., Roast 15-20 minutes or until tender, turning occasionally. Sprinkle with cilantro. If desired, serve with chutney.

MASHED RED-CURRY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.
• Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir.
• Preheat broiler. Butter six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.

CURRIED SWEET POTATO SOUP

Steps:

• Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
• Cook on Low for 7 hours.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
• Cook on High for 20 minutes.

WONDERFUL CURRIED SWEET POTATO SOUP

Steps:

• SOUP:.
• In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
• Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
• Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
• Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
• Serve:.
• Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.

CURRIED MASHED SWEET POTATOES

Steps:

• COOK potatoes in boiling water in large saucepan 15 minute or until tender.
• MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 4 minute Stir in curry powder; cook 2 min., stirring frequently.
• DRAIN potatoes. Add onion mixture, sour cream and salt; mash until smooth.

CURRIED SWEET POTATO PUREE

Steps:

• Preheat oven to 450 degrees. Prick the sweet potatoes in several places. Put them in the oven and bake them until they are tender, about 50 minutes.
• Meanwhile, heat one tablespoon of the butter in a large, heavy saucepan, stir in the ginger and cook a minute or two. Add the curry powder, cook, stirring a minute or so longer, then stir in the milk. Heat the milk until steaming but not boiling. Remove the mixture from heat and set aside.
• When the potatoes have finished baking, scoop the insides out of the shells and mash them by putting them through a potato ricer or by using a potato masher.
• Reheat the milk mixture in the saucepan and transfer the sweet potato puree to the saucepan. Mix all the ingredients together and season to taste with salt and pepper.
• Brush a 4-to-6-cup baking dish with half the remaining butter. Spread the puree in the baking dish. Dot the top with the remaining butter and sprinkle with the cinnamon. Set aside until 30 minutes before serving time. Refrigerate if the puree is made the day before.
• Before serving, preheat oven to 350 degrees. Place the baking dish in the oven and bake for 20 minutes. Serve at once.

CURRIED SWEET POTATO LATKES

Steps:

• 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
• 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
• 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

CURRIED CHICKEN AND SWEET POTATOES

Steps:

• Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker; top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low 5-6 hours, until chicken and potatoes are tender., In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.

CURRIED SWEET POTATO LATKES

Steps:

• Combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.
• Whisk together eggs and milk in a separate bowl. Pour into flour mixture and stir until well blended and batter has no lumps. Stir in sweet potatoes until fully combined.
• Heat enough oil to cover the bottom of a heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil, using spatula to flatten. Fry until well browned, about 3 to 5 minutes per side.
• Drain on paper towels and serve hot.

ROASTED CURRIED SWEET POTATOES

Steps:

• Preheat oven to 450°F.
• In a small saucepan melt butter and stir in curry powder and salt and pepper to taste. In a small baking pan toss potatoes with butter mixture and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.

CURRIED SWEET POTATOES IN COCONUT MILK

Steps:

• Peel the sweet potatoes and cut them into 1 inch cubes.
• Place the cubes in a colander and sprinkle liberally with salt.
• Let stand 10-15 minutes.
• Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
• Meanwhile, finely chop the onion, ginger and garlic.
• Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
• Add the chopped onion, ginger, and garlic.
• Cook until the onion is a rich golden color.
• Add all the spices and season with salt to taste.
• Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
• Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
• Drain on absorbent paper towels. (I skip this step, just more calories.).
• Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
• When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
• Serve hot, garnished with the chopped coriander sprinkled on top.

CURRIED SWEET POTATO SOUP

Steps:

• In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
• Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
• Process with an immersion blender (or in batches with a regular blender) until smooth.
• Stir in the coconut milk and reheat gently without boiling.
• Serve with warm pita bread.

CURRIED SWEET POTATO SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
• Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.
• 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.
• Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.

CURRIED SWEET POTATO WEDGES

Steps:

• 1. Preheat oven to 450. Halve the sweet potatoes and cut ech piece lengthwise into quarters. If they are big, cut each piece into thirds.
• 2. Toss with the oil, curry powder, salt, and cayenne in a large bowl.
• 3. Arrange in a single layer on a large nonstick baking sheet. Bake, turning once, until browned and crisp, about 35-40 minutes.

SWEET POTATO CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally., Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.