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Curried Sweet Potatoes with Caramelized Onions

I’m trying to learn to write these blogs using the iPad WordPress app. Considering I’m not terribly effective at using WordPress period, it’s a humbling experience. This is my hobby that I keep even though I pretty much suck. Add to that a gal who’s stuck on a late, crowded flight to North Carolina and I apologize ahead of time.

I love eating in the winter. Foods that are typically summer foods just never seem that satisfying to me. I’d much rather have a cup of vegetable bean soup than a Greek salad. I prefer to turn those fresh tomatoes into a marinara sauce. (I think the only veggie that I prefer raw is cucumber, and that’s really because I really can’t imagine a cooked cuke!)

I grew up as a kid on root veggies, as that’s what came out of my grandparent’s garden. Mostly white potatoes. To this day, I have no idea why we didn’t grow sweet potatoes, especially since they seem to do pretty well in Midwestern climates- as evidenced by the foot longs that came in the last CSA delivery for the fall. I guess they aren’t German enough for my traditional grandparents (cabbage we had!!)

I didn’t get hooked on sweet potatoes until DH and I got married. That was because the BBQ joint down the street from our first home offered a baked sweet potato for a side and I was convinced that I was doing something healthy for myself by covering that thing in butter and brown sugar while downing it with my ginormous pulled pork sandwich and light beer. It was the easiest place to grab dinner on the way home after a long day, which equated to at least once a week.

As a result of my BBQ fare, I started experimenting with sweet potatoes. And I introduced them to my dam as a Thanksgiving side dish. Except I put curry in them. Curry and sweet potatoes are amazing. And sweet onions. They must all be listed together in the Flavor Bible as a match made in my heaven (which also includes a glass of Merlot, a kitty, and a cheesy formulaic murder mystery).

So in the spirit of Thanksgiving, try these out your fam instead of those candied sweet potatoes (which have no nutritional value left IMO). And maybe try them out a little ahead of time in case you have some serious traditionalists at your Thanksgiving table.

Ingredients
2 lbs sweet potatoes, peeled and cubed
2-3 tbsp butter
Heavy cream or 2 percent milk
2-3 tbsp curry powder
1/4 tsp crushed red pepper

For caramelized onions
2 large sweet onions, diced
4 tbsp butter

In a large saucepan, boil potatoes for about 20-25 minutes or until tender. Once cooked, drain and mash, adding butter and dairy until desired creaminess. Stir in the curry powder and red pepper.

While potatoes are cooking, melt butter for the onions in a separate skillet. Add the onions and cook on medium heat until brown…may take up to 45 minutes. Top your sweet potatoes and serve.

Guess I know what I’m going to try to make once I finally find myself home at a decent hour to cook a meal. Or potatoes.

Beth

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