Pear and Sweet Potato Dippers in Curry Yogurt Recipe

From Dorothy McNett's Recipe Book.

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Pear and Sweet Potato Dippers in Curry Yogurt

From Dorothy McNett's recipes at Serve with spiced nuts on the side.

1-2 sweet potatoes
1 tablespoon butter or olive oil
fresh firm but ripe pears, cubed or cut into wedges
sprinkles of salt, if desired
1 tablespoon apple juice or water
zest of 1 lemon
1 - 2 tablespoons lemon juice
1 - 1 1/2 cups yogurt
1 - 2 teaspoons good quality curry powder
2-3 tablespoons snipped fresh parsley or cilantro
raw walnuts or pecans, or any spiced nuts, as desired

Slice the sweet potato into thin strips like french fries. Heat the butter or oil in a skillet, and fry the potato strips several minutes to soften and to brown a bit, but not to get too soft. Allow to cool, sprinkle with a little salt if desired. Combine apple juice, lemon juice, and zest and sprinkle over the pears. When ready to serve arrange the potato slices and pears (pat or shake them dry if they are dripping) on a beautiful serving plate. In a bowl, combine the solid yogurt (discard any liquids) with the curry and parsley or cilantro. Place in a bowl and place in the middle of the serving platter of the pears and potatoes. Sprinkle spiced nuts around it. Dip pear and potato slices into sauce and enjoy along with the spiced nuts.

Recipe created 1998-11-13.

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