Pella Chronicle


November 8, 2012

Mashed Red Curry Sweet Potatoes

Pella — 3 pounds sweet potatoes, peeled and cut into 1-inch chunks

1/2 cup plus 3 tablespoons light coconut milk, divided

1 tablespoon red curry paste

2 tablespoons pure maple syrup

2 tablespoons apple cider

2 tablespoons unsalted butter, cut into small cubes

1 teaspoon coarse salt

1 teaspoon ground cinnamon

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

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

3. While sauce is simmering, tranfer potatoes to a large bowl; mash with a fork or potato masher. Stir in hot coconut milk mixture, butter, salt and cinnamon. Add additional maple syrup if desired.

Serves 10.

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