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Curried Sweet Potatoes and Pineapple

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Total Time (minutes)
30
Difficulty
1
Servings
10
Ingredients
9
Total Prep Time: 15 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

Serving Size 135g

Amount per serving
Calories 200 Calories from fat: 80
% Daily Value*
Fat 9 g 14 %
Saturated 1.5 g 8 %
Trans 1.5 g
Cholesterol 0 mg 0 %
Sodium 90 mg 4 %
Carbohydrate 29 g 10 %
Fiber 3 g 12 %
Sugars 19 g
Protein 2 g
Vitamin A 220 %
Vitamin C 50 %
Calcium 4 %
Iron 4 %
Vitamin D 0 %
Vitamin K 10 %
Vitamin B6 10 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Warm and inviting side of curried sweet potatoes with a hint of fresh pineapple

Ingredients

  • 1-1/2 pounds DOLE® Sweet Potato, peeled and cut into 1-inch pieces
  • 1/4 cup soy butter
  • 1/2 cup DOLE Red Onion, chopped
  • 1/2 cup packed brown sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 2 cups fresh DOLE Tropical Gold® Pineapple, cut into chunks
  • 1/4 cup chopped pecans, toasted

Directions

  1. PLACE sweet potatoes in large saucepan. Add enough cold water to cover 1 inch above sweet potatoes. Bring to boil. Reduce heat; cover and cook 15 minutes or until just tender but firm. Drain; set aside.
  2. MELT soy butter in large skillet over medium-high heat. Add onion; cook and stir until tender-crisp.
  3. Add brown sugar, cornstarch, cinnamon and curry; cook and stir 1 to 2 minutes or until sugar dissolves.
  4. ADD pineapple and sweet potatoes; cook and stir 3 to 5 minutes or until heated through. Sprinkle with pecans before serving.
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Curried Sweet Potatoes and Pineapple Warm and inviting side of curried sweet potatoes with a hint of fresh pineapple Prep Time:15 minutes Cook time:30 minutes Serves: 10
Nutrition facts: 200 Calories, 9 grams fat
Ingredients: 1-1/2 pounds DOLE® Sweet Potato, peeled and cut into 1-inch pieces, 1/4 cup soy butter, 1/2 cup DOLE Red Onion, chopped, 1/2 cup packed brown sugar, 2 teaspoons cornstarch, 1/2 teaspoon ground cinnamon, 1 teaspoon curry powder, 2 cups fresh DOLE Tropical Gold® Pineapple, cut into chunks, 1/4 cup chopped pecans, toasted, Directions:PLACE sweet potatoes in large saucepan. Add enough cold water to cover 1 inch above sweet potatoes. Bring to boil. Reduce heat; cover and cook 15 minutes or until just tender but firm. Drain; set aside.MELT soy butter in large skillet over medium-high heat. Add onion; cook and stir until tender-crisp.Add brown sugar, cornstarch, cinnamon and curry; cook and stir 1 to 2 minutes or until sugar dissolves.ADD pineapple and sweet potatoes; cook and stir 3 to 5 minutes or until heated through. Sprinkle with pecans before serving.