Sweet Potato with Toasted Coconut


epicurious
30 mins (prep 10)
16 ingredients
makes 6 servings (as part of a large meal)
Erisheris are thick curries traditionally made with yams or pumpkin, toasted coconut, and whole kidney beans. They are hearty and earthy, with a tropical twist of coconut and curry leaves. My variation, made with sweet potatoes, crosses over beautifully to a fall or winter menu; I've even served it for Thanksgiving. This recipe is part of our menu for Sadhya, a South Indian feast.

Categories:  indian , vegetable , south-asian ,
Share on Newzsocial
0

Ingredients

Nutrition

Serving Size (86.56 g)
Servings 6
Amount per Serving
Calories 43.7 Calories from Fat 44.46
% Daily Value *
Total Fat 4.94g 45.57%
Saturated Fat 0.37g 11.02%
Trans Fat 0.13g %
Cholesterol 0.0mg 0.0%
Sodium 3.17mg 0.79%
Total Carbohydrate 0.02g 0.04%
Dietary Fiber 0.01 g 0.24%
Sugars 0.0 g %
Protein 0.0g 0.05%
Vitamin A 15.6IU% Vitamin C 0.03mg%
Calcium 2.42mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium sweet potatoes, ground turmeric, grated, dried unsweetened coconut, canned kidney beans, minced garlic, ground cumin, brown mustard seeds, hot red pepper flakes, fresh curry leaves
 

Comments