Sweet Potatoes with Red Curry Paste

From: cosette

On Nov 14, 2009

great recipe! I love how simple it is and how few ingredients there are. I used vegetable stock instead of chicken, and a milder curry paste, but I ended up adding several more tablespoons of the curry. Also, I forgot to drain the liquid before mashing, but it still turned out great, probably just a wee bit mushier than intended for. Overall, I think this recipe is very forgiving. I will definitely be making it again!

From: imatrad

On Oct 23, 2009

Wowee!!! These were great! I had to go to 3 different stores to find the red curry paste. But it was soooo good! I prepared it for a diabetic, and left out the butter to make it low fat. (but I'm sure that the butter would've made it even more amazing!) I just added some spoonfuls of that broth into the mashed sweet potatoes to give it great flavor. And taking the advice of another reviewer, I didn't throw out that broth, I served it up as a little cup of soup! I couldn't stop eating it! Thanks Kirsten!

From: *Shelly*

On Dec 25, 2004

Whoa these are goooood. A great and different way to have sweet potatoes. They are rich and creamy and very tasty and not spicy. You could serve this with a traditional Thanksgiving or Christmas dinner and it would not stand out as an oddity or Asian dish at all. Most people would just wonder what you put in them to make them taste so great. I would never have guessed red curry paste was in these potatoes if I hadn't seen the recipe. Sweet potato lovers must try this.

From: yogi

On Jan 5, 2003

Wonderful, spicy sweet potatoes! My first time using red curry paste (quite spicy!) I used vegetable bouillon because I don't eat chicken and didn't think it would alter the recipe much. They were so yummy I never got around to mashing them with the butter!!! Hope you don't mind, but they were great without it.