Mashed Red Curry Sweet Potatoes
Recipe: #15138
October 25, 2014
"Recipe from Martha Stewart Living, November 2007."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (102.4 g)
- Calories 222.3
- Total Fat - 15 g
- Saturated Fat - 11.2 g
- Cholesterol - 20.4 mg
- Sodium - 303.3 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 1.9 g
- Sugars - 16.9 g
- Protein - 1.9 g
- Calcium - 46.4 mg
- Iron - 2 mg
- Vitamin C - 5.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees.
Step 2
Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool enough to comfortably handle. Peel potatoes, transfer to a bowl, and mash with a potato masher.
Step 3
Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes.
Step 4
Add potatoes and 3 tablespoons maple syrup, 2 tablespoons butter, and the salt; stir.
Step 5
Preheat broiler.
Step 6
Spray six (broiler proof) 1-cup gratin dishes or one (broiler proof) 6-cup baking dish with cooking spray.
Step 7
Spoon sweet potato mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter.
Step 8
Broil until tops are sizzling and browned, 3 to 4 minutes.
Tips
- Cooking spray
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