Name: Curried Mashed Sweet Potatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 3 pounds sweet potatoes, peeled and cut into chunks; Kosher salt; 1 stick unsalted butter; 1 serrano chile pepper, stemmed, seeded and finely chopped; 1 tablespoon finely chopped peeled fresh ginger; 2 teaspoons curry powder; 1/4 cup plain whole-milk yogurt (not Greek); 1 tablespoon chopped fresh cilantro

Level: Easy

Total: 40 min
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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3 pounds sweet potatoes, peeled and cut into chunks

Kosher salt

1 stick unsalted butter

1 serrano chile pepper, stemmed, seeded and finely chopped

1 tablespoon finely chopped peeled fresh ginger

2 teaspoons curry powder

1/4 cup plain whole-milk yogurt (not Greek)

1 tablespoon chopped fresh cilantro

Directions

Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until tender, about 12 minutes. Reserve 1 cup cooking water, then drain well.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the serrano, ginger and curry powder. Cook, stirring, until sizzling, 30 seconds to 1 minute.
Transfer the potatoes and butter mixture to a food processor and pulse until very smooth, adding some of the reserved cooking water as needed to make a creamy puree; season with salt. Transfer the potatoes to a serving bowl.
Combine the yogurt, cilantro and 1 tablespoon water in a small bowl. Season with a pinch of salt and stir until smooth. Drizzle the yogurt sauce over the potatoes.