Mashed Red Curry Sweet Potatoes

1. 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. 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. 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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.