Mashed Thai Red Curry Sweet Potatoes Recipes

Steps:

• 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.
• 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.

Steps:

• Make Sweet Potato Mash; puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney. Top with toasted coconut.
• Sweet Potato Mashed Potatoes Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt.
• See all 50 easy mashed potato recipes

Steps:

• Preheat oven to 375 degrees F.
• Prick sweet potatoes all over with a fork.
• Roast on a baking sheet for about an hour, until soft.
• Cool slightly, peel and scoop out flesh.
• ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
• Mash with a potato masher.
• In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
• Cook for five minutes, stirring the curry into the coconut milk.
• Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
• Add maple syrup to taste.
• Butter small gratin dishes or a large casserole.
• Spoon mixture into dishes and dot with remaining butter.
• Broil for 3-4 minutes.

Steps:

• If using roasted sweet potatoes heat oven to 200ºC, pour the olive oil into a shallow roast dish and heat for 5-10 minutes. Tip the diced sweet potatoes into the hot oil and disturb them so they're well coated. Roast the sweet potato for 40 minutes, turning frequently. After cooking set aside. For a healthier option, don't roast, but add the diced sweet potatoes to the boiling coconut milk and thai paste mix, 5 minutes before the onions.
• Heat a large wok or frying pan over a high heat and add the red curry paste, stirring continuously for a minute. Add the tin of coconut milk and mix well. When bubbling vigorously, add the onion and pepper. Cook for a few minutes.
• Add the beef stock and kaffir lime leaves, and bring back to the boil. Add the chicken and cook for 5 minutes. Add the mushroom and bamboo shoots, and cook for a further 5 minutes.
• Add the fish sauce and brown sugar and give the pan a really good stir. Add the pre-cooked sweet potato, give it another good stir and remove from the heat. Let the pan stand for 5-10 minutes before serving with rice or, for a nice change, potato pancakes.

Steps:

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