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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!”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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