Mashed Red-Curry Sweet Potatoes
Coconut milk and curry paste update sweet potatoes.
Martha Stewart Living, November 2007
110 Ratings
- 5 star values: 17
- 4 star values: 17
- 3 star values: 49
- 2 star values: 18
- 1 star values: 9
Anonymous
Rating: 5 stars
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!
Anonymous
Rating: 5 stars
A simple recipe that is always a hit!
Anonymous
Rating: Unrated
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.
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Anonymous
Rating: Unrated
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.