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Mashed Thai Red Curry Sweet Potatoes

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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!”
1hr 25mins

Ingredients Nutrition


  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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