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Curried Sweet Potato with Warm Paratha Bread

['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']

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.
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.
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.

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