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Glazed Sweet Potatoes with Curried Onions

  • SERVINGS: 10
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  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
  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.