Mashed Thai Red Curry Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is Kim O'Donnell's adaptation of a Martha Stewart Living recipe. Haven't tried it yet but it looks yummy and has some of my favorite ingredients! Ingredients:
4 lbs sweet potatoes |
3/4 cup coconut milk |
1 tablespoon thai red curry paste |
1/4 cup maple syrup |
4 tablespoons unsalted butter |
1 teaspoon coarse salt |
Directions:
1. Preheat oven to 375 degrees F.
2. Prick sweet potatoes all over with a fork.
3. Roast on a baking sheet for about an hour, until soft.
4. Cool slightly, peel and scoop out flesh.
5. ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
6. Mash with a potato masher.
7. 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.
8. Cook for five minutes, stirring the curry into the coconut milk.
9. Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
10. Add maple syrup to taste.
11. Butter small gratin dishes or a large casserole.
12. Spoon mixture into dishes and dot with remaining butter.
13. Broil for 3-4 minutes.
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