Curried Sweet Potato Surprise Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Curried Sweet Potato Surprise

Recipe by  

"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 Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

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.
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Reviews More Reviews

Jan 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!!!

 
Dec 21, 2014

So I think I may have screwed up somewhere along the line. Like db, I don't eat canned anything, so I used 5 fresh pears (25 oz before peeling/coring), 3 large apples (29 oz before peeling/coring) and about 13 oz of fresh pineapple (I subbed apples for peaches). The 2 cups of sweet potatoes were totally lost in the fruit. I more than doubled the sweet potato, and it was still lost in all the fruit, but I couldn't add anymore because the pan was full. As the other reviewers' recommended, I baked covered until the sweet potatoes were soft, then took the cover off and baked another 15 min more. It was super juicy. The curry flavor was totally diluted by all the juice. Now I realize probably one large apple and 1 - 2 pears + the pineapple would have been plenty of fruit. Also, a shake of salt really brings out the flavor.

 

3 Ratings

Nov 04, 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.

 

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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 104.3 g
  • 34%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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