Curried Field Pea–Loaded Sweet Potatoes

Ingredients

• 4 large sweet potatoes
• 1 oz olive oil
• 1/2 red onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon curry powder
• 1 teaspoon grated nutmeg
• 1/2 teaspoon cinnamon
• 1 can seasoned field peas with snaps (15–15.5 oz)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can cream of coconut
• 3 fresh leaves basil, chopped
• 1 (4 oz) bag unsweetened, dried mango
• 1 lime, quartered

Steps

1. Preheat oven to 350°F. Wash sweet potatoes, then wrap each with foil and place in oven. Bake 45 minutes or until tender.
2. Once potatoes are fully cooked, remove from oven and allow to cool slightly before removing from foil.
3. In a medium sauté pan over moderate heat, add oil, red onions, garlic, curry powder, nutmeg, and cinnamon. Cook mixture 2–3 minutes until onions are tender.
4. Next add field peas, crushed tomatoes, and cream of coconut. Allow curry mixture to cook 2–3 minutes until slightly thickened.
5. Meanwhile, carefully remove sweet potatoes from foil and gently split in half. Place sweet potatoes onto plates, then carefully top each half with the curried field pea mixture. Note: Sweet potatoes should still be fairly warm when adding curried field peas.
6. Once curry mixture is added, garnish the dish with basil, mango, and lime wedges. Enjoy!