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Mashed Red-Curry Sweet Potatoes


Coconut milk and curry paste update sweet potatoes.

  • Servings: 6

Source: Martha Stewart Living, November 2007


  • 6 medium sweet potatoes (about 4 pounds)
  • 3/4 cup coconut milk
  • 2 1/2 to 3 teaspoons Thai red-curry paste
  • 1/4 cup plus 3 tablespoons pure maple syrup
  • 4 tablespoons unsalted butter, room temperature, plus more for dishes
  • 1 teaspoon coarse salt


  1. Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.

  2. Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir.

  3. Preheat broiler. Butter six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.

Reviews Add a comment

  • MS10032726
    20 OCT, 2015
    This is an absolute favorite! A vegan version can be made by replacing the curry paste with curry powder; simply do so to taste. You can also use Earth Balance instead of butter (though I prefer butter). I imagine coconut oil could be a healthier alternative to Earth Balance (seed oils make the body retain fat) but I haven't tried that yet. Even though I made this to give our vegan family members variety, everyone in the family gobbled it up!
  • ivyxe
    7 DEC, 2012
    A simple recipe that is always a hit!
  • ms_targaryen
    21 NOV, 2012
    These are some of the best mashed potatoes I ever had. They're savory, with a subtle sweetness and spiciness. I can't get enough of these and am looking forward to introducing them to friends at Thanksgiving. (Fyi, when I made this recipe, I reduced both the amount of butter and maple syrup, and they were still delicious). Note: This is NOT a dessert, so if that's what you're looking for, you probably want a different recipe.
  • CJ12
    28 NOV, 2011
    This is now a side-dish tradition in my family. Made it in 2011 for the third or fourth Thanksgiving and, as usual, everyone loved its sweet-but-not-too and hot-but-not-too contrasting flavors. Definitely recommend using a ricer for the best consistency.
  • sawhster
    25 NOV, 2010
    It's different...perhaps a little too savory for a dessert dish. I thought the coconut milk would help balance the curry paste, but not enough. IMO, this dish is different for novelty's sake - the flavors are not something you would crave. I won't ever try this again for Thanksgiving.
  • wpg
    17 NOV, 2009
    This photo needs to be updated. It's clearly showing the wrong food item. ie, the picture has green onions but none are called for in the recipe.
  • johnsoni
    20 NOV, 2008
    I made this for Thanksgiving 2007, and it was the hit of the menu. I hope to repeat the success in 2008.