FIERY SWEET POTATOES - FROM NY TIMES

Fiery Sweet Potatoes - from NY Times image

Number Of Ingredients 7

5 pounds Sweet potatoes
1 cup coconut milk
4 tablespoons butter
1/2 cups dark brown sugar
4 tablespoon butter
2 tablespoon red thai curry paste
1 teaspoon cayenne

Steps:

roast sweet potatoes at 375oF for 75 min until soft
When cool, peel the sweet potatoes and mash well (use immersion blender)
In a saucepan, heat the coconut milk, thai curry paste and cayenne. (Original recipe had 1 tablespoon curry paste and no cayenne, but I modified it based on the reviews).
Mix the warmed coconut milk/curry/cayenne into the sweet potatoes, along with 1/2 of the butter and 1/2 of the sugar).
Put the mixture into a casserole and cover with foil. Heat at 425oF for 20 min.
Right before serving, remove the foil, and dot the remaining butter and sugar over the top of the potatoes. Broil until bubbly, brown and crusty (watch to prevent burning - a few min).