Sweet Potatoes with Red Curry Paste

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: BonnieZ

On Jun 15, 2009

Loved this recipe. I find that I much prefer savory sweet potatoe recipes rather than overly sweet ones with lots of sugar and marshmellows. This recipe fit the bill. For dietary reasons I had to leave out the butter and while I'm sure it adds a certain richness, we didn't miss it in this recipe. Thank you Kirstin for sharing the recipe.

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.