congogirl (congogirl) wrote in foodbook,

Sweet Potato Smush

roast fennel, celery sausage, dinner rolls, chopped salad, sweet potato smush, and tabouleh

I made dinner with bananapouch the other night. My new successful made-up recipe is as follows, for the dish pictured above at 9 o'clock:

Makes 2-3 servings

1 Very Large Sweet Potato, grated
1 1/2 c broth (I used water and 1 spoonful chicken soup powder)
1/2 c raisins or other dried fruit (I used yellow raisins)
3/4 tsp hot curry powder (I used hot red stuff straight from Chennai, India)
Optional: Marshmallow Fluff, as needed

Grate your Very Large Sweet Potato and put in a pot. Add water/powder or broth. Bring to a boil. Reduce to med-low heat. Add curry powder and raisins. Stirring occasionally, simmer till potatoes are a nice, smushy consistency and most of the liquid has boiled off. You may want to begin with the pot covered, to ensure that the potato cooks, since it isn't pre-boiled.

Put on a plate. Dollop with Fluff as desired.

Also optional: I have made a similar recipe from Lorna Sass' Short-Cut Vegetarian in which she adds red beans and doesn't use raisins. Beans would add protein. No raisins would take away the sweet that balances out the curry.
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