Mashed Red Curry Sweet Potatoes

By CathyD

Thai red curry paste and canned coconut milk transform a ho-hum sweet potato side dish into something spicy, sublime and new.

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 1/2 cup plus 3 tablespoons light coconut milk
• 1 tablespoon red curry paste
• 2 to 3 tablespoons pure maple syrup
• 2 tablespoons apple cider2 tablespoons unsalted butter, in small cubes
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon

Preparation

Step 1

Place potatoes in a large pot of salted water. Bring to a boil, reduce heat, and cook until potatoes are tender, 12 to 15 minutes. Drain and return to pan. Dry over low heat 2 minutes.

Meanwhile, combine  3 tablespoons coconut milk and curry paste in a medium saucepan; cook over medium-high heat 2 minutes. Add remaining 1/2 cup coconut milk, 2 tablespoons maple syrup and apple cider. Bring to a boil, and simmer, stirring occasionally, 3 to 4 minutes more.

While sauce is simmering, mash potatoes with a fork or potato masher. Stir in hot coconut milk mixture, butter, salt and cinnamon. Add remaining 1 tablespoon maple syrup if desired.

—Recipe by Laraine Perri for Relish, Nov. 2012