By Chef Laura Frankel
with comments by Chef Dennis Wasko
Laura: Creamy, spicy and riotously colored, this side is healthy and incredibly delicious. This has your name all over it Den. You love your sweets!
Dennis: I find the sweet potato to be a very comforting food. They are delicious and packed with great nutrition. I like the addition of curry to this recipe as curry and sweet potatoes seem to be best friends. I can’t wait for Thanksgiving dinner!
3 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
2 tablespoons curry powder
1 1/2 pounds sweet potatoes, peeled and diced
1 pound butternut squash, peeled and diced
2 cups chicken stock or water
Salt and freshly cracked pepper
Suggested garnishes: toasted pumpkin seeds (pepitas), fresh herbs such as: cilantro, mint and parsley, pomegranate seeds
Heat a large saucepan over medium heat. Add the extra virgin olive oil, garlic and curry powder. Cook the mixture for about 2 minutes until the garlic begins to soften and the curry flavors “bloom”.
Add the sweet potatoes, squash and stock. Decrease the heat to medium low and cover the pan. Cook the mixture until most of the water has been absorbed and the potatoes and squash are cooked through. If there is too much liquid remaining-uncover the pan and continue cooking until the liquid evaporates.
Mash the potatoes and squash with a hand masher or immersion blender. Season with salt and pepper. The sweet potatoes and squash can be made up to 3 days ahead of serving and can be stored, covered, in the refrigerator.
Recipes: Side Dishes, Sweet Potatoes, Squash, Meat or Parve, Kosher