Ingredients

• 4 1/2 pounds sweet potatoes, (8 or 9 medium), peeled and cut into 1-inch pieces
• 1 teaspoon salt, plus more to taste
• 1 cup dried apricots, (3 ounces), cut into 1/4-inch slivers
• 1/2 cup raisins
• 1 cup boiling water
• 1 tablespoon canola oil
• 1 onion, finely chopped
• 2 teaspoons curry powder
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Place sweet potatoes in a large pot and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, until tender but not mushy, 8 to 12 minutes. Drain well.

Step 2

Meanwhile, combine apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes.

Step 3

Heat oil in a large wide pot over medium-high heat. Add onion and cook, stirring often, until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant, about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit-soaking liquid. Season with salt and pepper. Stir gently over medium-low heat until warmed through.