- 4 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon salt, plus more to taste
- 1 cup dried apricots, cut into 1/4-inch slivers
- 1/2 cup raisins
- 1 cup boiling water
- 1 tablespoon canola oil
- 1 onion, finely chopped
- 2 teaspoons curry powder
- Freshly ground pepper to taste
- Place sweet potatoes in a large pot and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, until tender but not mushy, 8 to 12 minutes. Drain well.
- Meanwhile, combine apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes.
- Heat oil in a large wide pot over medium-high heat. Add onion and cook, stirring often, until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant, about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit-soaking liquid. Season with salt and pepper. Stir gently over medium-low heat until warmed through.