Crazy-Amazing Curried Sweet Potatoes


May 21, 2011

These curried sweet potatoes with herbs are mind-blowing. Seriously.

These curried sweet potatoes would have to be one of my all-time favorite side dishes. They’re super easy to make and have a depth of flavor that is crazy-amazing.

If you are looking for delicious sweet potato recipes for the holidays, this this is it!

I got a similar recipe from a cooking class about 20 years ago, and I wish I had the original recipe so I could give a shout out to that amazing teacher.

If you’re in Australia, this dish works beautifully with steamed Japanese pumpkin. Those of you in the U.S will want to use orange-flesh sweet potatoes.

Just a note about the turmeric. Be careful, it can stain your counter tops. But don’t let that stop you from making these curried sweet potatoes because they are absolutely phenomenal.

I threw a surprise party for my mother’s 60th birthday about 15 years ago and I served these curried sweet potatoes to 200 of our closest hungry friends.

It got more requests for the recipe for these curried sweet potatoes than for the chocolate cake!

Don’t miss making these. They are incredible.

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Crazy-Amazing Curried Sweet Potatoes

These curried sweet potatoes are one of my all-time favorite recipes and so popular among my family and friends because of the crazy-amazing flavor.

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8
Author Tess Masters

Ingredients

  • 10 cups peeled and cubed orange-flesh sweet potato 
  • 1/2 cup  extra-virgin olive oil
  • 2 teaspoons  brown mustard seeds
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons  ground turmeric
  • 2 teaspoons  yellow curry powder
  • 2 cups diced yellow onion
  • 1 cup finely chopped cilantro
  • 1 cup finely chopped flat-leaf parsley
  • 1 teaspoon Celtic sea salt, plus more to taste

Instructions

  1. Lightly steam the sweet potato until tender. (You don't want it too soft or it will become a mushy ball when mixed together.)
  2. Lightly steam the sweet potato until tender. (You don't want it too soft or it will become a mushy ball when mixed together.)
  3. In a large wok over medium-high heat, stir-fry the mustard seeds until they just pop. Add the ginger, garlic, turmeric, and curry powder. Stir in the onions and 1/4 teaspoon of the salt, and sauté for about 5 minutes until soft and translucent. 
  4. In a large wok over medium-high heat, stir-fry the mustard seeds until they just pop. Add the ginger, garlic, turmeric, and curry powder. Stir in the onions and 1/4 teaspoon of the salt, and sauté for about 5 minutes until soft and translucent. 
  5. Add the steamed potato, cilantro, parsley, and remaining 3/4 teaspoon of salt, and stir until well combined. 
  6. Add the steamed potato, cilantro, parsley, and remaining 3/4 teaspoon of salt, and stir until well combined. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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