"Saute" the onions in a wok or large frying pan until soft. Add the sweet potato and seasonings. Stir until the curry powder forms a paste on the vegetables, adding more liquid if necessary. Add enough liquid to _almost_ cover the sweet potato and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes or until the sweet potato is tender. Thicken with the cornstarch paste. Enjoy. Source: Apparent original. Posted by Ed Resnick
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 1|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 77.5mg||3 %|
|Potassium 611.4mg||16 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 43.5g|
|Protein 3.4g||5 %|
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Calories per serving: 211
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