Mashed Thai Red Curry Sweet Potatoes

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This is kim o'donnell's adaptation of a martha stewart living recipe. haven't tried it yet but it looks yummy and has some of my favorite ingredients!!

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Steps

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Preheat oven to 375 degrees f.

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Prick sweet potatoes all over with a fork.

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Roast on a baking sheet for about an hour , until soft.

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Cool slightly , peel and scoop out flesh.

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Alternative method: peel and dice sweet potatoes and roast till soft.

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This produces more roasted flavor / texture.

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Mash with a potato masher.

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In a saucepan , combine coconut milk and curry paste.

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Bring to a bare simmer.

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Do not allow to boil as the coconut milk will curdle.

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Cook for five minutes , stirring the curry into the coconut milk.

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Add sweet potatoes , 2 tbs.

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Butter and salt.

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Mix to combine.

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Add maple syrup to taste.

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Butter small gratin dishes or a large casserole.

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Spoon mixture into dishes and dot with remaining butter.

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Broil for 3-4 minutes.

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Ingredients

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sweet potatoes, coconut milk, thai red curry paste, maple syrup, unsalted butter, coarse salt