These sweet potatoes have a spicy thai twist that had all our Thanksgiving guests happily licking their lips and guessing what the tasty magical flavorings were. I'm making them again this week to go with our Christmas ham.
Fiery Sweet Potatoes
Adapted from the New York Times
Time: About 2 hours
5 pounds sweet potatoes
1 cup lite coconut milk
1 tablespoon Thai red curry paste
1/2 cup brown sugar -dark or light
4 tablespoons unsalted butter
1 teaspoon salt.
Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.
Heat coconut milk with curry paste over in a heat proof bowl in microwave until warm. Stir until combined. 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.
At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.
Yield: 10 to 12 servings.
1 comment:
We eagerly anticipate the potatoes for Christmas Eve!
You set a beautiful tanble.
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