Southern-Style Curried Sweet Potatoes

Southern-Style Curried Sweet Potatoes 4 1/2 pound of Sweet Potatoes; 8 or 9 med 1 teaspoon of salt + plus more to taste 1 cup of Apricots, dried, loose pack 1/2 cup of raisins 1 tablespoon of Vegetable Oil; Canola 1 Onion,  finely chopped 2 teaspoon of curry Powder; Madras Fresh ground black pepper Place sweet potatoes into large pot to cover by 1". Add 1 ts salt and bring to a boil over high heat. Reduce heat to medium and cook until tender but not mushy, 8 to 12 minutes. Drain well. Meanwhile in a small bowl Combine Apricots, raisins and 1 cup boiling water; let sit until plumped, about 10 minutes. In a large wide pot heat oil over medium high heat. Add onion and cook, stirring 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. ( the recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat on the stove top or Microwave. ) 340 C per serv..... 2g P, 2g F, 77g Carb, 250mg Sod, 0mg Chol. Serving Size: 10 Typed in a hurry on the AM side of Wednesday the 8th of November 1995 by Mike and Karen Stock.............. Orig from Eating Well Holiday mag...... From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini