Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Red Curry Mashed Sweet Potatoes
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- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 4 servings
These sweet and slightly spicy mashed sweet potatoes taste especially lush with the addition of coconut milk, and as a bonus, they're vegan. Serve as a side to roast chicken or pork, stewed black beans or chunks of crispy tofu.
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Directions
- Heat 2 tablespoons coconut oil in a Dutch oven over medium heat. Add 2 pounds sweet potatoes (peeled and cut into chunks), 1 tablespoon Thai red curry paste and 1 teaspoon kosher salt; stir until sizzling. Add 3/4 cup each full-fat coconut milk and water. Cover and simmer over medium heat, stirring, until the potatoes are tender, 15 minutes. Add the zest and juice of 1 lime and mash.
