Mashed Red-Curry Sweet Potatoes

110 Ratings
  • 5 17
  • 4 17
  • 3 49
  • 2 18
  • 1 9

Coconut milk and curry paste update sweet potatoes.

Martha Stewart Living, November 2007

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Recipe Summary

Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (4)

110 Ratings
  • 5 17
  • 4 17
  • 3 49
  • 2 18
  • 1 9
Martha Stewart Member
10/20/2015
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!
Martha Stewart Member
12/07/2012
A simple recipe that is always a hit!
Martha Stewart Member
11/21/2012
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.
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Martha Stewart Member
11/28/2011
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.
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