Mashed Red Curry Sweet Potatoes

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 30 mins

Thai red curry paste and canned coconut milk transform a ho-hum sweet potato side dish into something spicy, sublime and new.

Mashed Thai Red Curry Sweet Potatoes
Teresa Blackburn

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


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



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