1 | tbsp. | butter
|
1 | tsp. | curry powder, or to taste
|
1 ½ | lbs. | (1 large or 2 medium) sweet potatoes, cut into chunks
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1 | c. | dried apricots, about ½ pound
|
| | salt
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4 | c. | chicken or other stock
|
| - Melt butter in casserole or Dutch oven over medium-high heat.
- Add curry, stir about 30 seconds.
- Add sweet potatoes and apricots, stirring occasionally,
until they are well mixed, a minute or so.
- Season with salt.
- Add the stock.
- Turn heat to high, bring to a boil.
- Cook until the sweet potatoes are very tender, 20-30 minutes.
- If time allows, cool.
- Place mixture, in batches if necessary, into a blender; puree
until smooth.
Thin with water or stock if necessary.
|