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Gallery Mashed Red-Curry Sweet Potatoes Recipe Summary Servings: 6

Ingredients Ingredient Checklist 6 medium sweet potatoes (about 4 pounds) 3/4 cup coconut milk 2 1/2 to 3 teaspoons Thai red-curry paste 1/4 cup plus 3 tablespoons pure maple syrup 4 tablespoons unsalted butter, room temperature, plus more for dishes 1 teaspoon coarse salt

Gallery Mashed Red-Curry Sweet Potatoes

Recipe Summary Servings: 6

Mashed Red-Curry Sweet Potatoes

Mashed Red-Curry Sweet Potatoes

Mashed Red-Curry Sweet Potatoes

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 6 medium sweet potatoes (about 4 pounds) 3/4 cup coconut milk 2 1/2 to 3 teaspoons Thai red-curry paste 1/4 cup plus 3 tablespoons pure maple syrup 4 tablespoons unsalted butter, room temperature, plus more for dishes 1 teaspoon coarse salt

Directions

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.

Reviews (4)

 Add Rating & Review     110 Ratings   5 star values:        17    4 star values:        17    3 star values:        49    2 star values:        18    1 star values:        9

Reviews (4)

Add Rating & Review     110 Ratings   5 star values:        17    4 star values:        17    3 star values:        49    2 star values:        18    1 star values:        9

Add Rating & Review

110 Ratings 5 star values: 17 4 star values: 17 3 star values: 49 2 star values: 18 1 star values: 9

110 Ratings 5 star values: 17 4 star values: 17 3 star values: 49 2 star values: 18 1 star values: 9

110 Ratings 5 star values: 17 4 star values: 17 3 star values: 49 2 star values: 18 1 star values: 9

  • 5 star values: 17 4 star values: 17 3 star values: 49 2 star values: 18 1 star values: 9

    Martha Stewart Member     Rating: 5 stars       10/20/2015   This is an absolute favorite! A vegan version can be made by replacing the curry paste with curry powder; simply do so to taste. You can also use Earth Balance instead of butter (though I prefer butter). I imagine coconut oil could be a healthier alternative to Earth Balance (seed oils make the body retain fat) but I haven't tried that yet. Even though I made this to give our vegan family members variety, everyone in the family gobbled it up!  

Martha Stewart Member     Rating: 5 stars       12/07/2012   A simple recipe that is always a hit!  

Martha Stewart Member     Rating: Unrated       11/21/2012   These are some of the best mashed potatoes I ever had. They're savory, with a subtle sweetness and spiciness. I can't get enough of these and am looking forward to introducing them to friends at Thanksgiving. (Fyi, when I made this recipe, I reduced both the amount of butter and maple syrup, and they were still delicious). Note: This is NOT a dessert, so if that's what you're looking for, you probably want a different recipe.  

Martha Stewart Member     Rating: Unrated       11/28/2011   This is now a side-dish tradition in my family. Made it in 2011 for the third or fourth Thanksgiving and, as usual, everyone loved its sweet-but-not-too and hot-but-not-too contrasting flavors. Definitely recommend using a ricer for the best consistency.

    Martha Stewart Member

    Rating: 5 stars 10/20/2015

This is an absolute favorite! A vegan version can be made by replacing the curry paste with curry powder; simply do so to taste. You can also use Earth Balance instead of butter (though I prefer butter). I imagine coconut oil could be a healthier alternative to Earth Balance (seed oils make the body retain fat) but I haven’t tried that yet. Even though I made this to give our vegan family members variety, everyone in the family gobbled it up!

Rating: 5 stars

Rating: 5 stars 12/07/2012

A simple recipe that is always a hit!

Rating: Unrated 11/21/2012

These are some of the best mashed potatoes I ever had. They’re savory, with a subtle sweetness and spiciness. I can’t get enough of these and am looking forward to introducing them to friends at Thanksgiving. (Fyi, when I made this recipe, I reduced both the amount of butter and maple syrup, and they were still delicious). Note: This is NOT a dessert, so if that’s what you’re looking for, you probably want a different recipe.

Rating: Unrated

Rating: Unrated 11/28/2011

This is now a side-dish tradition in my family. Made it in 2011 for the third or fourth Thanksgiving and, as usual, everyone loved its sweet-but-not-too and hot-but-not-too contrasting flavors. Definitely recommend using a ricer for the best consistency.

All Reviews for Mashed Red-Curry Sweet Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mashed Red-Curry Sweet Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest