FIERY SWEET POTATOES

Fiery Sweet Potatoes image

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.

Provided by Julia Moskin

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

5 pounds sweet potatoes
1 cup canned coconut milk
1 tablespoon Thai red curry paste
1/2 cup dark brown sugar
4 tablespoons unsalted butter
1 teaspoon salt

Steps:

Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
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.
At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 1 gram, Carbohydrate 45 grams, Fat 8 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 309 milligrams, Sugar 14 grams, TransFat 0 grams