Sweet potato curry puffs are a popular Singaporean street food. Slather this luscious curry-spiked sweet potato purée on warm whole-grain paratha bread if you can find it. If not, use whole-grain pita bread instead.

　　

Ingredients

Serves 2

　　1/2 small onion, diced

　　1/2-1 teaspoon red curry paste, to taste

　　1/2 teaspoon ground cumin

　　1/4 teaspoon ground cinnamon

　　1 large sweet potato (about 10 ounces), unpeeled, cut into small dice

　　3/4 cup nonfat milk, or more at needed

　　1/2 cup nonfat plain yogurt

　　2 teaspoons fresh lime juice

　　Salt and black pepper

　　2 whole-grain paratha breads, warmed

　　

Step 1

Coat a medium nonstick skillet with cooking spray; place over medium-low heat. Add the onion; cook for 2 minutes, until softened, stirring. Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste. Add the sweet potato; cook for 2 minutes, stirring to coat.

　　

Step 2

Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.

　　

Step 3

Transfer to a food processor or blender. Add the yogurt and lime juice; process until smooth. Season with salt and pepper. Serve with the warm bread.

　　The 5-Factor World Diet by Harley Pasternak, M.Sc.. Copyright © 2009 by Harley Pasternak, M.Sc.. Published by Ballantine Books. All Rights Reserved.Harley Pasternak, M.Sc., has appeared on The Oprah Winfrey Show, The Tyra Banks Show, Access Hollywood, Extra, VH1, E!, and many times on the Today show. He holds a Masters of Science in exercise physiology and nutritional sciences and an honors degree in kinesiology. He is also certified by the American College of Sports Medicine and the Canadian Society of Exercise Physiology. He lives in Los Angeles, California.