• Healthy
• Make-Ahead

Ingredients

1. 5 pounds sweet potatoes, peeled and cut into 1-inch dice
2. 4 tablespoons unsalted butter
3. 3 tablespoons vegetable oil
4. 2 large red onions, thinly sliced
5. 1 1/2 to 2 tablespoons curry powder
6. 1 1/2 cups fresh carrot juice (see Note)
7. 1 tablespoon fresh lemon juice
8. Salt and freshly ground pepper

Directions

1. In a very large saucepan, steam the sweet potatoes just until tender, about 12 minutes. Spread the steamed sweet potatoes in a large shallow baking dish and let cool slightly.
2. In a large skillet, melt the butter in the oil. Add the onions and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the curry powder and cook, stirring, until fragrant, about 4 minutes longer. Add the carrot juice and simmer until slightly thickened, about 3 minutes. Add the lemon juice and season with salt and pepper. Pour the curried onions over the sweet potatoes.
3. Preheat the oven to 425°. Bake the sweet potatoes in the upper third of the oven until hot, about 25 minutes, then serve.

Make Ahead

The sweet potatoes can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before baking.

Notes

Fresh carrot juice is available in health food markets and some large supermarkets.