On your next grill night, serve this baked dish as a delicious accompaniment to ribs or steaks. For a heartier take, try tossing in some boneless chicken chunks into the vegetable mix.
Serves 6 to 8
Prep Time 20 minutes
Cooking Time 60 minutes
3 medium sweet potatoes
2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, peeled and cubed
1 jicama (singkamas), peeled and cubed
1 cup frozen peas
1/3 cup all-purpose flour
2 teaspoons curry powder
1 cup vegetable broth
salt and pepper
1 cup milk, warmed
2 tablespoons butter
1 Place sweet potatoes with skin on in a stockpot. Add water to the pot up to an inch above the largest sweet potato. Boil until fork tender and set aside.
2 In preheated pan, heat oil and saute garlic. Add onions, carrots, and jicama; cook until tender, about 8 minutes. Stir in frozen peas. Add flour and curry powder and cook for 2 minutes. Pour in broth and simmer until mixture thickens slightly. Season with salt and pepper.
3 Place the vegetable mixture in a 9x9-inch baking dish and spread evenly.
4 When cool enough to handle, slice the sweet potatoes in half and scoop out the flesh from the skins and into a large bowl. Stir in milk and butter and season with salt. Mash sweet potatoes until well-blended. Spread potatoes over vegetables.
5 If you plan to serve the dish right away, bake the pie, uncovered, in an oven preheated to 375ºF for 35 to 40 minutes or until top is browned.
To freeze: Skip the baking part and cover the dish tightly with aluminum foil and store in the freezer.
To reheat: Thaw in the refrigerator then bake, loosely covered, in an oven preheated 350ºF for 1 hour. Uncover and bake again until the top is browned.
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