Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 lb Sweet Potatoes; 8 or 9 med
-peeled and cut 1" square
1 ts Salt; plus more to taste
1 c Apricots; dried, loose pack
-cut into 1/4" slivers
1/2 c Raisins
1 tb Vegetable Oil; Canola
1 Onion; finely chopped
2 ts Curry Powder; Madras
Fresh ground black pepper

Place sweet potatoes into large pot to cover by 1".
Add 1 ts salt and bring to a boil over high heat.
Reduce heat to medium and cook until tender but not mushy, 8 to 12
minutes.
Drain well.
Meanwhile in a small bowl
Combine Apricots, raisins and 1 cup boiling water; let sit until
plumped, about 10 minutes.
In a large wide pot heat oil over medium high heat.
Add onion and cook, stirring until softened, about 2 minutes.
Add curry powder and cook, stirring, until fragrant about 2 minutes.
Add the cooked sweet potatoes, apricots, raisins and the fruit
soaking liquid.
Season with salt and pepper.
Stir gently over medium low heat until warmed through.
( the recipe can be prepared ahead and stored, covered, in the
refrigerator for up to 2 days. Reheat on the stove top or Microwave. )
340 C per serv..... 2g P, 2g F, 77g Carb, 250mg Sod, 0mg Chol.
Typed in a hurry on the AM side of Wednesday the 8th of November
1995
by Mike and Karen Stock..............
Orig from Eating Well Holiday mag......

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