I was given a recipe as an alternative to the traditional 'sweet' sweet potato dishes. I was very dubious at first, but I went ahead, made it with fresh sweet potatoes (not canned, as they are not available in Canada), made my own adjustments and gave it a go. The finished product looked, smelled and tasted FANTASTIC! Not mushy, and the flavors mingle beautifully! People are pleasantly surprised when they taste it. Enjoy!

Karin

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.

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  • Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.

  • Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan.

  • Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.

Nutrition Facts

498 calories; protein 1.3g 3% DV; carbohydrates 104.3g 34% DV; fat 7.9g 12% DV; cholesterol 20.3mg 7% DV; sodium 152.2mg 6% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/21/2014
So I think I may have screwed up somewhere along the line. Like db I don't eat canned anything so I used 5 fresh pears (25 oz before peeling/coring) 3 large apples (29 oz before peeling/coring) and about 13 oz of fresh pineapple (I subbed apples for peaches). The 2 cups of sweet potatoes were totally lost in the fruit. I more than doubled the sweet potato and it was still lost in all the fruit but I couldn't add anymore because the pan was full. As the other reviewers' recommended I baked covered until the sweet potatoes were soft then took the cover off and baked another 15 min more. It was super juicy. The curry flavor was totally diluted by all the juice. Now I realize probably one large apple and 1 - 2 pears the pineapple would have been plenty of fruit. Also a shake of salt really brings out the flavor. Read More
(4)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/21/2014
So I think I may have screwed up somewhere along the line. Like db I don't eat canned anything so I used 5 fresh pears (25 oz before peeling/coring) 3 large apples (29 oz before peeling/coring) and about 13 oz of fresh pineapple (I subbed apples for peaches). The 2 cups of sweet potatoes were totally lost in the fruit. I more than doubled the sweet potato and it was still lost in all the fruit but I couldn't add anymore because the pan was full. As the other reviewers' recommended I baked covered until the sweet potatoes were soft then took the cover off and baked another 15 min more. It was super juicy. The curry flavor was totally diluted by all the juice. Now I realize probably one large apple and 1 - 2 pears the pineapple would have been plenty of fruit. Also a shake of salt really brings out the flavor. Read More
(4)
Rating: 5 stars
11/04/2013
I am eating some of the 3rd time using this recipe loosely. I don't use canned anything and substituted apples instead of peaches honey and/or maple syrup for b.sugar sesame oil instead of butter so added a pinch of sea salt. If you aren't big on curry add less but do not omit you can add more later but it takes baking time for the flavor to develop. 450 burned the top if left uncovered so I baked the others at 375 until the sweet potatoes were tender (cut smaller to cook faster). The flavor is amazing I can't stop eating it. I like it with a dollop of vanilla yogurt. I will be making this for potluck. Read More
(3)
Rating: 5 stars
01/26/2014
This is delicious and even better the second day. I used fresh apples pears and canned pineapple not peaches. I used honey to replace some of the sugar. I cooked it longer because we were having company and the meat took longer than expected and I think it benefited from the extra time. I did cook it covered until the sweet potatoes were soft then uncovered to allow some juice to cook off. It goes great with pork. It was a big hit. i recommend it!!! Read More
(3)
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Rating: 4 stars
04/15/2015
This was great. I used fresh pears pineapple and canned peaches. I nuked the sweet potato a couple of minutes before cubing. I didn't use the curry as I don't have any but may try it next time. I'll make this again! Read More
Rating: 5 stars
03/22/2016
I love this recipe. It's the second time I made it! Read More