Mashed Thai Red Curry Sweet Potatoes - cooking recipe

Ingredients

4 lbs sweet potatoes
3/4 cup coconut milk
1 tablespoon Thai red curry paste
1/4 cup maple syrup
4 tablespoons unsalted butter
1 teaspoon coarse salt

Preparation

Preheat oven to 375 degrees F.
Prick sweet potatoes all over with a fork.
Roast on a baking sheet for about an hour, until soft.
Cool slightly, peel and scoop out flesh.
ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
Mash with a potato masher.
In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
Cook for five minutes, stirring the curry into the coconut milk.
Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
Add maple syrup to taste.
Butter small gratin dishes or a large casserole.
Spoon mixture into dishes and dot with remaining butter.
Broil for 3-4 minutes.