Fiery Sweet Potatoes
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5pounds sweet potatoes
- 1cup canned coconut milk
- 1tablespoon Thai red curry paste
- ½cup dark brown sugar
- 4tablespoons unsalted butter
- 1teaspoon salt
Nutritional analysis per serving (12 servings)
258 calories; 8 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 3 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
- Step 2
In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
- Step 3
At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.
Private Notes
Comments
I am making this but in a different presentation. Cut the sweet potatoes in 1/4 thick half moon slices. Dice up shallots and saute in oil until soft and slightly caramelized. Add the sweet potatoes and cook about 10 minutes until starting to brown. Add curry paste and coconut milk. The sweetness from the shallots eliminates the need to add sugar and using the oil instead of butter keeps it vegan friendly for guests with those preferences.
Different people have different sensitivities to hotness and spiciness (not the same). Also, curry pastes differ dramatically in heat especially between those manufactured for the US market vs. imported. I recommend adding heat it in like salt--bit by bit to taste. You can always add but not take away. The foodies are more assimilated to using recipes as guideline rather than prescription. It does not give license to be snotty or condescending. Give credit for trying the new.
My cousin and I made this for our family Thanksgiving celebration where the menu has been the same for 25 years. We convinced my mom not to make a back-up dish, adding to the pressure! Fortunately, we were successful -- it was loved by all and will be back next year! However, we made major modifications to make it Indian-palate friendly: 8 oz curry paste (2 for topping), fresh ginger (per the suggestion of another reviewer), and a lot of cayenne and crushed red pepper (to taste).
Okay, so I had neither the coconut milk nor the thai red curry paste in my pantry today, but was nonetheless inspired by this recipe, having made it on previous occasions. I used a cup of oat milk, a good tbs of both chipotle mustard and honey. I mixed in only 1/4 cup of brown sugar and half of the recommended butter. I know, quite a bit of deviation, yet the potatoes were fiery, if not asian inspired, and were a good complement to grilled pork chops.
I saw a number of comments about the heat level of the curry paste. Thai curry paste's heat levels vary depending on the brand. If you like it hot go to an asian market and ask which ones are the hottest.
I omitted the butter for a healthier/vegan option. Still so good.