Mashed Red Curry Sweet Potatoes

Mashed Thai Red Curry Sweet Potatoes
Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 30 mins

If you want a bit less heat, reduce the amount of red curry paste to 2 teaspoons.


3pounds sweet potatoes, peeled and cut in 1-inch chunks
1/2cup plus 3 tablespoons light coconut milk
1tablespoon red curry paste
2 to 3tablespoons pure maple syrup
2tablespoons apple cider
2tablespoons unsalted butter, in small cubes
1teaspoon coarse salt
1teaspoon ground cinnamon


  1. Place potatoes in a large pot of salted water. Bring to a boil, reduce heat, and cook until potatoes are tender, 12 to 15 minutes. Drain and return to pan. Dry over low heat 2 minutes.
  2. Meanwhile, combine  3 tablespoons coconut milk and curry paste in a medium saucepan; cook over medium-high heat 2 minutes. Add remaining 1/2 cup coconut milk, 2 tablespoons maple syrup and apple cider. Bring to a boil, and simmer, stirring occasionally, 3 to 4 minutes more.
  3. While sauce is simmering, mash potatoes with a fork or potato masher. Stir in hot coconut milk mixture, butter, salt and cinnamon. Add remaining 1 tablespoon maple syrup if desired.

Nutritional Info *per serving

  • Calories 130
  • Fat 3g
  • Cholesterol 6mg
  • Sodium 395mg
  • Carbohydrate 24g
  • Fiber 3g
  • Protein 2g