• Ingredients: 23
  • Serves: 4

Roasted sweet potatoes topped with curried yogurt with curry powder, plain nonfat yogurt, plum tomato, seeded, chopped, chopped fresh cilantro, green onions, chopped.

Ingredients

Spinach and Goat Cheese Filling

Chicken and Assembly

Couscous

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil.

    For this step you will need

  2. Step 2 Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.

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  3. Step 3 Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat.

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  4. Step 4 Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper.

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  5. Step 5 (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.

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