This was delicious! It was an interesting twist on mashed potatoes, and the red curry paste really complemented the sweet potatoes nicely। Next time, I will reduce the amount of butter to only 3 tablespoons instead of 4, but the recipe works nicely the way it is!
5 pounds sweet potatoes (about 5 or 6 potatoes)
1 cup coconut water
1 tablespoon red curry paste
1/2 cup dark brown sugar
4 tablespoons unsalted butter
1 teaspoon salt
Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.
In a small saucepan, heat coconut water with curry paste over low heat. You can substitute coconut milk for the coconut water, if you prefer. When it is warmer through, remove from heat and mix into the potatoes. Mix half the sugar, half the butter, and salt into potatoes. When the ingredients have been thoroughly mixed, spoon into a casserole dish. Keep warm until ready to serve, or cover and refrigerate up to two days.
At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top. Check often to prevent scorching.
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