Curried Sweet Potatoes:
Source:The Magazine of Food & Health,Eating Well.
Serves 10

This recipe can be prepared ahead & stored,covered in the fridge for up to 2 days.Reheat on the stovetop or in microwave.

4 1/2 lbs.sweet potatoes(8 or 9 medium), peeled & cut into 1-inch pieces
1 tsp.salt,plus more to taste
1 c. loosely packed dried apricots(1/4 lb.), cut into 1/4-inch slivers
1/2 c. raisins
1 Tbsp. vegetable oil
1 onion, finely chopped
2 tsp. mild curry powder,preferably Madras
freshly ground black pepper to taste

Place sweet potatoes in a large pot & add enough cold water to cover by 1 inch. Add salt & bring to a boil over high heat. Reduce heat to medium & cook,uncovered,till tender, but not mushy, 8-12 minutes. Drain well.

Meanwhile,in a small bowl,combine apricots,raisins & 1 c. boiling water, let sit till plumped, about 10 minutes.

In a large wide pot, heat oil over medium-high heat. Add onions & cook, stirring often, till softened, about 2 minutes. Add curry powder & cook, stirring, till fragrant, about 2 minutes. Add the cooked sweet potatoes, apricots, raisins & the fruit soaking liquid. Season with salt & pepper. Stir gently over medium-low heat till warmed through.

340 calories per serving; 5 G protein, 2 G fat, 77 G carbohydrates, 250 MG sodium, 0 MG cholesterol