Sweet Potatoes with Curried Onions
The Nitty Gritty:
The onions pack a spicy punch that's tempered by the earthy potatoes.- Level: 1
- Prep Time: 1 hour
- Yields: 4-6 servings
- Tags: vegetables side dish
This dish would fly high alongside broiled fish, roasted chicken, or even solo, as a main dish. Use less cumin, coriander, and cayenne if you prefer less “bang!”
Ingredients:
- 2 large sweet potatoes, peeled and sliced into 1-inch rounds
- 1 ½ Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- ½ large white onion
- ¼ tsp. cumin
- ¼ tsp. ground coriander
- ¼ tsp. cayenne pepper
- ½ tsp. cinnamon
- ¾ cup orange juice
Instructions:
- Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes.
- While the potatoes are boiling, preheat oven to 350 degrees. In a skillet, melt butter and oil over low heat. Add onions and raise heat to medium-low, stirring occasionally and cooking for 8-9 minutes, until onions soften.
- Drain potatoes and pour into a large baking dish. Set aside.
- Add spices to the skillet and stir to evenly coat onions. Cook 3 minutes more, then add orange juice. Increase heat to medium and allow the juice to come to a simmer. Cook 8-9 minutes, until juice is reduced by about one-third and starts to thicken. Season with salt and pepper to taste.
- Pour sauce and onions over potatoes in baking dish. Bake for 25-30 minutes, until very tender. Cover with foil if potatoes look like they are drying out.
This dish can be made a day ahead and reheated.
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By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter and pursues her zeal for cooking on the side. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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