Sugar, spice, and everything nice. These spicy spuds are best served alongside something simple, like roasted chicken or baked tofu. Prep the mash the day before and finish under the broiler for a simple make-ahead meal.
Ingredients
- 2½ lbs sweet potatoes
- ½ cup culinary coconut milk
- ½ tbsp Thai red curry paste
- ½ cup dark brown sugar
- 2 tbsp butter
- ½ tsp salt
Preparation
- Preheat the to 375°F. Wrap the sweet potatoes in foil, transfer to a baking sheet, then to the oven. Bake until very soft, 1-1½ hours. Allow to cool slightly, then remove the skins. Transfer the flesh to a bowl and mash.
- In a small saucepan over medium heat, whisk together the coconut milk, curry paste, half the sugar, and half the butter. Transfer to the sweet potatoes and mash to combine.
- Increase the oven temperature to 425°F. Transfer the sweet potato mixture into a baking dish, cover with foil, and bake for 20 minutes.
- Uncover the sweet potatoes, dot with the remaining butter and sugar, and broil until browned and lightly crusted, 2-5 minutes. Watch closely to keep from burning.
