Mashed Red Curry Sweet Potatoes
Created by Kerfuffle-Upon-Wincle (KUW) on October 25, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 75m
- Recipe #15138
Ingredients
- 4 pounds sweet potatoes (6 medium)
- 3/4 cup coconut milk
- 2 1/2 to 3 teaspoons Thai red curry paste
- 7 tablespoons maple syrup (real, divided)
- 4 tablespoons unsalted butter (divided, at room temperature)
- 3/4 teaspoon coarse salt
How to Make
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Step 1: Preheat oven to 375 degrees.
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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.
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Step 3: Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes.
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Step 4: Add potatoes and 3 tablespoons maple syrup, 2 tablespoons butter, and the salt; stir.
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Step 5: Preheat broiler.
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Step 6: Spray six (broiler proof) 1-cup gratin dishes or one (broiler proof) 6-cup baking dish with cooking spray.
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Step 7: Spoon sweet potato mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter.
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Step 8: Broil until tops are sizzling and browned, 3 to 4 minutes.
Nutritional Facts
- 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