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Recipe: Nancy Parisi's Curried Mashed Sweet Potatoes

Nancy J. Parisi, the News' March Cook of the Month, uses this simple potato preparation as a nest for other menu items, and as a burst of orange on the plate.

Curried Mashed Sweet Potatoes
3 pounds raw sweet potatoes, rinsed, peeled and cut into 1-inch cubes
1 cup plain yogurt
1 tablespoon curry powder, or more to taste
Salt and pepper to taste.

Wash, peel, and cube sweet potatoes into 1-inch cubes.

Carefully drop the cubes into salted, boiling water that is high enough to cover sweet potatoes by about two inches (a medium-sized saucepan, 2 quarts, should be perfect). Reduce heat.

Boil until a fork can go into the potato cubes easily, approximately 15-20 minutes.

Drain sweet potatoes and place them back into the pan and replace back on burner on low heat.

Add one cup of plain yogurt. (Or more, if you want a looser consistency.) Add curry powder, and salt and pepper.

Mash until the sweet potatoes are smooth and blended well. Keep over low heat until ready to serve.

Serve as a side or as a nest for another vegetable, or an accompanying meat. Serves 4.

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