Ingredients
5lbssweet potatoes
4tbspunsalted butter
3tbspvegetable oil
2large red onions
1¾tbspcurry powder
1½cupcarrot juice,fresh
1tbsplemon juice,fresh
salt and freshly ground pepper
Preparation
In a very large saucepan, steam the sweet potatoes for about 12 minutes, just until tender.
Spread the steamed sweet potatoes in a large shallow baking dish and let cool slightly.
In a large skillet, melt the butter in the oil. Add the onions and cook over low heat, stirring occasionally, for about 8 minutes, until softened. Add the curry powder and cook, stirring, for about 4 minutes longer, until fragrant.
Add the carrot juice and simmer for about 3 minutes, until slightly thickened. Add the lemon juice and season with salt and pepper.
Pour the curried onions over the sweet potatoes.
Preheat the oven to 425 degrees F
Bake the sweet potatoes in the upper third of the oven for about 25 minutes, until hot.
Serve and enjoy!
