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Sweet Potato with Toasted Coconut

4.8

(8)

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Sweet Potato with Toasted CoconutJohn Kernick

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.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chile can be removed during cooking when erisheri is spicy enough for your taste.
•Erisheri, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.

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