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    You are in: Home / Recipes / Curried Sweet Potatoes in Coconut Milk Recipe
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    Curried Sweet Potatoes in Coconut Milk

    Curried Sweet Potatoes in Coconut Milk. Photo by pattikay in L.A.

    1/1 Photo of Curried Sweet Potatoes in Coconut Milk

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mirj's Note:

    I found this recipe on a site that was promoting an Asian-flavored Thanksgiving. Even though we don't really celebrate the holiday per se, we adore sweet potatoes and we love Indian cuisine, so why limit ourselves? The original recipe called for yams, but I subbed in the sweet potatoes. Feel free to re-sub the yams. I also adapted the recipe a bit to tailor it more to our family's tastes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the sweet potatoes and cut them into 1 inch cubes.
    2. 2
      Place the cubes in a colander and sprinkle liberally with salt.
    3. 3
      Let stand 10-15 minutes.
    4. 4
      Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
    5. 5
      Meanwhile, finely chop the onion, ginger and garlic.
    6. 6
      Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
    7. 7
      Add the chopped onion, ginger, and garlic.
    8. 8
      Cook until the onion is a rich golden color.
    9. 9
      Add all the spices and season with salt to taste.
    10. 10
      Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
    11. 11
      Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
    12. 12
      Drain on absorbent paper towels. (I skip this step, just more calories.).
    13. 13
      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.
    14. 14
      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.
    15. 15
      Serve hot, garnished with the chopped coriander sprinkled on top.

    Ratings & Reviews:

    • on June 07, 2008

      55

      This was a nice side dish for our Indian dinner tonight. It goes very well with Pineapple Chutney. I used lite coconut milk and didn't really measure my spices, just sprinkled them on with a liberal hand. I did go ahead and use ground cumin - I may have lost out on some flavor, but I'm sure I gained in my husband not commenting on any unexpected textures. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2007

      55

      Delish!!! I used lite coconut milk but other than that, to to t. Highly recommended. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2006

      55

      Fabulous! Very fragrant, tender, not too sweet. Simple, yummy way to get my slightly-better-half to eat his vegetables and a great alternative to standard American yam/sweet potato recipes. Good as a side dish for a non-coconut curry (e.g. dhal, chicken). I did make substitutions for ingredients I had on hand - yams for the sweet potatoes, milk for the water, powdered cinnamon for the stick and I eliminated the cumin seed and cardamom steps, opting instead for 1 teaspoon of garam masala and 1/2 teaspoon hot curry powder to "make up for" the removal of these spices.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Curried Sweet Potatoes in Coconut Milk

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 245.5
     
    Calories from Fat 123
    50%
    Total Fat 13.6 g
    21%
    Saturated Fat 6.7 g
    33%
    Cholesterol 0.0 mg
    0%
    Sodium 1827.8 mg
    76%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 4.9 g
    19%
    Sugars 8.2 g
    32%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    fresh gingerroot

    green cardamom pods

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