Curried mashed sweet potatoes are my absolute favorite way to eat sweet potatoes. Most people love the
marshmallow and brown sugar version that my mom makes, but as you know, if you've been reading some of my other recipes, I love spices. Curry is one of my favorites, which is good since I usually have to eat the whole pan by myself. My mom wouldn't even taste test these--now you know where my daughter gets it from. We have agreed to disagree and often make two batches of sweet potatoes at holidays--this one for me and mom's for everyone else!
-1 1/2 pounds of sweet potatoes
-1 tablespoon oil
-1 medium onion, finely chopped
-2 teaspoons curry powder
-1/2 cup sour cream
-1/2 teaspoon salt
Peel sweet potatoes and cut into 2-3 inch sized chunks. Place in a kettle and fill with enough water to cover the potatoes. You can also use a large can of the canned sweet potatoes and omit having to peel them. They also cook faster. Bring to a boil and cook until tender--approximately 15 minutes for raw potatoes, less for canned.
While the potatoes are cooking, add oil and onion to a fry pan and saute for 4 minutes. Add curry powder and cook an additional 2 minutes. Remove from heat.
When the potatoes are done, drain them and put in a large mixing bowl. Mash with a potato masher or large fork. Stir in the onion mixture, sour cream and salt. Serve.
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