Do you have your Thanksgiving meal plan all nailed down? Perhaps you’ve already got all the groceries bought and some of the prep work already done. If so, kudos to you!
If you haven’t quite got everything as set in stone and you’re looking for a way to mix things up just a bit this Thanksgiving, might I recommend these sweet potatoes? Because, seriously guys, they are outstanding. They are subtly sweet and slightly spicy. They’re super creamy and just exotic enough to set themselves apart from the more traditional sweet potato casserole or candied yams. As a bonus, they’re a cinch to throw together. They can even be prepped, up to baking, the day before, which is a seriously lifesaver in the ever-important Thanksgiving day oven availability game. If you’re able to make them just before the meal, that’s great. I’ve included those instructions, too.
Mashed Red Curry Sweet Potatoes
adapted from Martha Stewart Living, November 2007
4 lbs. red-skinned sweet potatoes (about 6 potatoes)
1 (14-oz.) can coconut milk (I used light)
2-4 TBSP Thai red curry paste
4 TBSP unsalted butter, divided, plus more for serving dish
1/4 c. plus 3 TBSP maple syrup
1 tsp. sea salt
1. Preheat oven to 375 degrees F. With a fork, prick holes in sweet potatoes. Bake on a baking sheet (I line mine with a silicone baking mat for easy clean up) until soft, about 1 hour. Let cool slightly, then peel potatoes. Transfer to a large bowl.
2. While potatoes are cooling, bring coconut milk and desired amount of red curry paste to a simmer over the stove. Cook five minutes, whisking occasionally. Near the end of cooking time, add 2 TBSP butter, allowing to melt completely.
3. Using a hand masher or handheld electric mixer, mash sweet potatoes. Pour curry mixture over the top and add in 3 TBSP maple syrup and salt. Mix until combined and fluffy.
4. Butter a large casserole dish or 8-10 individual ramekins. Pour sweet potatoes into dish/dishes. At this point, potatoes can be covered with foil and refrigerated. If cooking right away, drizzle top of potatoes with remaining syrup and small pieces of butter. Broil until tops are browned and sizzling, 3-5 minutes.
5. If baking the next day, remove potatoes from the refrigerator about an hour before cooking. Leave covered. Preheat oven to 350 degrees F. Cook potatoes, covered, 30-35 minutes, for a large casserole dish. Remove potatoes and turn oven to broil. Remove foil from dish, then drizzle potatoes with syrup and dot with with butter pieces. Return to oven and broil 3-5 minutes, until top is browned and sizzling. Serve immediately. Serves 8-10.