Curried Sweet Potatoes

Uncanny flavor with a simple preparation, these potatoes are particularly good with the Tandoori (page 36), Merguez (page 54), and Island Shrimp (page 62) burgers.

SERVES 4

• 1 tablespoon olive oil
• 1 medium onion, halved lengthwise and cut into ¹/₄-inch slices
• ¹/₄ cup finely chopped garlic
• ¹/₄ cup finely chopped peeled fresh ginger
• 3 tablespoons mild curry powder
• 1 teaspoon ground cumin
• 1 cup chicken broth
• 1 cup coconut milk
• 2 pounds sweet potatoes, peeled, halved lengthwise, and cut into ¹/₄-inch slices
• 1 tart apple such as Granny Smith, peeled, quartered, and cut into ¹/₂-inch slices
• Salt
• Freshly ground pepper
• Fresh chives or parsley for garnish

Place a large skillet over medium-high heat, add the oil, and let it get hot, about 1 minute. Add the onion slices and cook, stirring often, until they soften, about 5 minutes. Add the garlic and ginger and cook 1 minute more, stirring continuously. Add the curry powder and cumin and cook 30 seconds more, stirring continuously.

Add the broth and coconut milk and stir to combine. Add the sweet potato and apple slices and stir to coat them with the liquid.

Cover the pan, reduce the heat to low, and simmer for 20 minutes, stirring occasionally to keep the bottom from scorching.

Uncover and cook 5 minutes more, or until liquid has thickened and the potatoes are tender.

Transfer to a platter. Season with salt and pepper. Garnish with chopped chives or parsley and serve.