Sweet Potato Puree with Curry
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The sweetness of sweet potatoes pairs beautifully with Indian spices in this simple side dish, perfect for serving with festive meat or poultry. Top the spiced puree with Greek yogurt and serve garnished with coconut flakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of sweet potato
- 1 tbsp. curry powder
- 3 tablespoons of yogurt
- 3 tbsp. l. mango chutney
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Recipes with similar ingredients: sweet potato, chutney sauce, mango, curry, coconut flakes
Cooking the dish according to the recipe:
- Mash the sweet potatoes; stir in 1 tablespoon curry powder, 3 tablespoons each plain Greek yogurt, and mango chutney. Sprinkle with toasted coconut.
- Sweet potato puree:
Bake 1 kg of sweet potato in the oven at 200°C until tender, 1 hour. Cut in half and scoop out the pulp. Mash with 4 tablespoons of butter; season with salt to taste.
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