- 1 1/2 pounds sweet potatoes, peeled, quartered
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 teaspoons curry powder
- 1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
- 1/2 teaspoon salt (optional)
- Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain.
- Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat.
- Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.