Thursday, November 27, 2014

Elizabeth's sweet potato with red curry coconut

Sweet potatoes with red curry coconut

From my sister Elizabeth Drake


6 Medium Sweet potatoes
3 Tsp Red Thai Curry
1 Tsp peanut or vegetable oil
3/4 cup lite coconut milk
1/4 cup agave or maple syrup
3 Tbsp butter

  1. Roast the 6 sweet potatoes till soft and peel and mash
  2. In a wok, heat 1 Tsp oil till it just begins to smoke. Add 3 Tsp Red Thai Curry and stir fry until fragrant
  3. Add 3/4 cup coconut milk (be sure to include both solids and liquid if not using a lite coconut milk
  4. Bring curry and coconut to a boil, then turn down to simmer.
  5. Simmer for 5 minutes
  6. Mix in 1/8 cup of maple or agave syrup, and 2 Tbsp of butter until the butter is melted.
  7. Whip in potatoes with a mixer or masher
  8. Transfer to a broiler safe pan, put the remaining 1 tbsp of butter and 1/8 cup Maple or Agave syrup on top and broil under the broiler in the oven until toasted on top
  9. Serve hot

Serves 6-8 easily - maybe more.

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