Fiery Sweet Potatoes

Coconut milk and fiery Thai spice paste turn up the heat, but the familiar brown sugar and butter are still part of the mix in this amazing and unexpected combination of flavors that would be a fine addition to any table from Thanksgiving through May.

Ingredients

• 5 pounds sweet potatoes
• 1 cup coconut milk
• 1 tablespoon Thai red curry paste
• ½ cup dark brown sugar
• 4 tablespoons unsalted butter
• 1 teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    324 calories; 9 grams fat; 7 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 7 grams dietary fiber; 20 grams sugars; 4 grams protein; 12 milligrams cholesterol; 364 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

10 to 12 servings

Preparation

1. 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.
2. 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.
3. 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.

2 hours