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Sweet Potatoes Jamaican

From: Diamond Nuts

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  • 2 pounds small sweet potatoes
  • Boiling salted water
  • ¼ cup finely chopped onion
  • ½ teaspoon curry powder
  • ¼ cup butter
  • 1 teaspoon seasoned salt
  • ¼ teaspoon seasoned pepper
  • cup chicken broth
  • 1 tablespoon lime or lemon juice
  • ½ cup toasted Diamond walnut halves


Cook sweet potatoes in boiling salted water until barely tender; drain.
When cool enough to handle, remove skins; cut in half lengthwise, or into thick slices.
Sauté onion with curry powder in butter over moderate heat until soft but not browned.
Add salt, pepper, broth and lime or lemon juice; bring to simmering.
Add sweet potatoes, cover and cook slowly about 10 minutes, until potatoes have absorbed part of liquid.
Add walnuts.

Makes 6 servings.

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