Close
Ingredients
| sweet potatoes: 4 lbs |
| canned coconut milk: 3/4 cup |
| curry paste - red: 1 Tbl |
| maple syrup: 1/4 cup |
| unsalted butter: 4 Tbl |
| sea salt: 1 tsp |
Mashed Thai Red Curry Sweet Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
70 min -
Servings
6 serving(s)
Tags
- Preheat oven to 375 degrees F.
- Prick sweet potatoes all over with a fork.
- Roast on a baking sheet for about an hour, until soft.
- Cool slightly, peel and scoop out flesh.
- ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
- Mash with a potato masher.
- In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
- Cook for five minutes, stirring the curry into the coconut milk.
- Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
- Add maple syrup to taste.
- Butter small gratin dishes or a large casserole.
- Spoon mixture into dishes and dot with remaining butter.
- Broil for 3-4 minutes.