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Fiery Sweet Potatoes

5.0(1871)

Coconut milk and Thai red curry paste turn up the heat, but brown sugar and butter are part of the mix too in this side dish — an amazing combination of flavors. It would be a fine addition to any table from Thanksgiving through May.

by Julia Moskin·published 2015-11-11

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Side Dish

Servings

(10–12)

Total time

Calories / serving

258 kcal

Ingredients (6)

serves

5 pounds sweet potatoessweet-potato
1 cup canned coconut milkmilk
1 tablespoon Thai red curry pastethai-red-curry-paste
1/2 cup dark brown sugardark-brown-sugar
4 tablespoons unsalted butterbutter
1 teaspoon saltsalt

Instructions (3 steps)

01Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
02In 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.
03At 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.

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Rich recipe — supports nutrition-aware planning.