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Photo credit: Sweetpotatosoul.com
5 lbs sweet potato
1 cup coconut milk
1 Tbs red Thai Curry (or to taste)
½ cup brown sugar, divided
4 Tbsp unsalted butter
1 tsp salt
1) Heat oven to 375°. Bake potatoes 1 hour. When cool, peel and mash
2) In saucepan over low heat, add coconut milk and curry paste. Mix with half the sugar, half the butter and salt. Add potatoes and mix well. Heat through. Keep warm until ready to serve or cover and refrigerate up to two days.
3) At least 30 minutes before serving, heat oven to 425°. Put potatoes in baking dish, cover with foil, bake for 20 minutes, uncover, dot with remaining butter and sugar. Turn on broiler and broil until crusty on top and brown. Check to prevent scorching.
Serves10
