Ingredients for Mashed Thai Red Curry Sweet Potatoes
- 2 large sweet potatoes (about 2 pounds total)
- 1 (13.5 ounce) can full-fat coconut milk
- Thai Red Curry Paste
- 1 tablespoon maple syrup, plus more to taste
- Unsalted Butter
- Coarse Salt
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How to Make Mashed Thai Red Curry Sweet Potatoes
- Preheat oven to 375°F (190°C).
- Prick 2 large sweet potatoes all over with a fork.
- Roast on a baking sheet for 50-60 minutes, or until easily pierced with a fork.
- Cool slightly, then peel and scoop out the flesh (approximately 4 cups).
- (Alternative method: Peel and dice 2 large sweet potatoes into 1-inch cubes. Roast until tender, about 40-50 minutes. This will yield a more intense roasted flavor.)
- In a large bowl, mash the sweet potatoes using a potato masher or electric mixer.
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk and 2 tablespoons Thai red curry paste.
- Bring to a gentle simmer over medium-low heat. Do not boil; the coconut milk may curdle.
- Simmer for 5 minutes, stirring frequently to incorporate the curry paste.
- Add the mashed sweet potatoes, 2 tablespoons butter, and 1/2 teaspoon salt to the saucepan.
- Stir until well combined.
- Add maple syrup to taste (start with 1 tablespoon and adjust to your preference).
- Butter two small gratin dishes or a large casserole dish.
- Spoon the sweet potato mixture into the prepared dish(es).
- Dot the top with the remaining 1 tablespoon of butter.
- Broil for 3-4 minutes, or until lightly browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
158g
Fat
53g
Carbs
29g
