World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1 1/2 lb sweet potatoes, peeled and cut into chunks
1 1/2 lb carrots, peeled and cut into chunks
2 tbsp butter
1 small onion, diced
2 garlic cloves, minced
2 tbsp chopped fresh ginger root
1/2 tsp curry powder
1/2 cup mango chutney
salt and pepper, to taste

Directions

1. Cook potatoes and carrot sin boiling water until tender. Drain, reserving some cooking liquid.
2. In a small pan, melt butter. Cook onion, garlic and ginger until soft but not brown. Add curry powder and cook another minute.
3. Purée potatoes and carrots using a food processor or food mill, or mash with a potato masher. Mix in curry mixture and chutney. If mixture is too thick, thin with reserved cooking liquid. Season to taste with salt and pepper. Serve hot.

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