Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook potatoes and carrots in boiling water until tender; drain, reserve some cooking liquid. in a small pan, melt butter. cook onion, garlic and ginger until soft but not brown. add curry powder, and cook 1 minute more. puree potatoes and carrots using a food processor, food mill, or mash with potato masher. mix in curry mixture and chutney; if mixture is too thick, thin with reserved cooking liquid. season to taste with salt and pepper.

Target recipe: spray an 8x8" baking dish with nonstick cooking spray. in a 3 quart saucepan, place sweet potatoes and water to cover; heat to boiling. reduce heat; cover and simmer 25-30 minutes until tender. drain potatoes and cool slightly. peel and cut into large chunks; place in prepared dish. preheat oven to 350 degrees. in a small saucepan, melt butter; stir in syrup, sugar and coconut (if using). over low heat, cook, stirring, 3 to 5 minutes until blended. sprinkle nuts over sweet potatoes then top with syrup mixture. bake 25 minutes. top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.