Elizabeth's sweet potato with red curry coconut

Sweet potatoes with red curry coconut

From my sister Elizabeth Drake

Ingredients:

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.