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Mashed Red-Curry Sweet Potatoes

Coconut milk and curry paste update sweet potatoes.

  • servings: 6

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Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, November 2007

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Reviews (6)

  • 7 Dec, 2012

    A simple recipe that is always a hit!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.