Curried Fruit and Sweet Potatoes

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I’ll just say right up front that this holiday recipe is probably the highest carb recipe on my website.  Now I’m glad I have that unpleasant admission out of the way.  During the holidays, I’m willing to scrimp on carbs elsewhere so that I can enjoy a dish my entire family associates it with holiday feasts.  This dish was a favorite of my Dad’s and continues to be a hit with guests whenever I serve it.  Ways you can lower carbs a bit here:  ditch the maraschino cherries and use fresh; ditch the sweet potatoes and use chunks of fresh pumpkin.

This side is a lovely complement to roast turkey, baked chicken, roast duck, goose and other game meats as well.  I usually use Sharwood’s or Sri Lankan curry powder, but any brand will do here.  If you’ve never had curried fruit, I’m certain you’re in for a treat with this. This is not suitable until the “higher-carb fruits” rung of the Atkins OWL carb re-introduction ladder or when you have reached the Pre-Maintenance or Maintenance phase of the plan.


2 T. unsalted butter, melted

1 T. curry powder

Sweetener of choice to equal 1/4 c. sugar

½ tsp. maple extract

1 T. erythritol (or 1 packet stevia)

6 pear halves, natural juice pack, drained & cut in half

4 slices pineapple, natural juice pack, drained and cut into thirds

6 oz. nectarine or peach, sliced (I don’t peel)

10 maraschino cherries (or fresh, pitted)

5 oz. sweet potato, peeled (or fresh, cooked pumpkin chunks)

DIRECTIONS:  Preheat oven to 350º.  Peel sweet potatoes, cut into medium-size chunks and boil in sauce pan for 4-5 minutes only. You just want to half cook them.  Alternately you can use fresh pumpkin chunks instead to lower carbs.  Drain and set aside.  While they are boiling, melt butter in baking dish in oven.  Remove and stir in extract, curry powder and sweeteners. Slice nectarine into the butter/curry mixture.  Add pear quarters and pineapple pieces.  Add whatever cherries you’re using next (pit them if using fresh).  Last add the partially cooked sweet potatoes.  Toss gently with a large serving spoon so as to get some of the seasoned butter to coat each piece.  Pop into a 350º oven and bake for around 35-45 minutes, tossing the fruit in the sauce once during baking.  Serve hot with your favorite roast fowl or game.  Leftovers reheat nicely (I dot with more butter when re-heating).  You’ll be glad to know this dish is one of those that taste even better the second time around!

NUTRITIONAL INFO:   Makes 6 servings, each contains:

124.8 calories, 4.15 g  fat, 22.32 g carbs, 3.23 g  fiber, 19.09 g  NET CARBS, 1.13 g  protein, 16 mg sodium


2 thoughts on “Curried Fruit and Sweet Potatoes

  1. Hi Peggy,
    Sweet potatoes (in chunks, not whipped or smashed!) is also a staple on our holiday table and don’t even think about not having it! I experimented last year and discovered that red kuri squash mixed with sweet potatoes made the perfect mix and kept carbs down. Just giving your readers an option on which kind of squash to use in case they want to try this recipe and keep it low carb.
    My grandmother always added a touch of pineapple juice to her candied yams, but I’ve never heard of adding fruit! Intriguing!

    1. Thanks for your tip, Ebbie. I’m sure some readers will be glad you took the time to leave a note. I don’t think I’ve ever had Kuri squash. Must try it some time! The curry powder is just divine with fruit. The original recipe was ONLY fruit. The sweet potato/pumpkin was MY variation and we liked it for a change. When I serve with wild game, I often ditch the potatoes/pumpkin and just do the fruit. It’s so good that way with duck. 🙂

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