22 Reviews of Sweet Potatoes with Red Curry Paste

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.

From: Siobhan M

On May 28, 2004

This is excellent. Rather than butter, I used unrefined coconut oil, which added a nice flavor.

From: federico

On Sep 13, 2004

Well, I'll just go ahead and add another well-deserved 5 star review to this one. I am a huge fan of sweet potatoes, and this is one of the best preperations I have tried. I used 3 large potatoes, and veggie broth. I doubled the amount of broth and curry paste. Also, I didn't add any butter, salt, or pepper after mashing — they were perfect as is! Plus, the leftover liquid makes a great (spicy!) sauce for noodles. I made a great quick soup with the leftover broth, udon noodles, and chopped zucchini. Thanks for a keeper, Mea

From: mlok

On Jan 24, 2005

Something this easy should not taste so good! But it does...I've made this about five times, occasionally I add a spoon of brown sugar for variety, and I use about half the butter called for, and it is just great.

From: sugarpea

On Nov 29, 2003

These are such a pleasing, surprising and savory change from sugary sweet potatoes! I thought they were perfect with our traditional turkey meal and everyone else "gobbled" them up.

From: peezalot

On Dec 12, 2006

yowza! thems some spicy taters!

From: Sarah&Hannan

On Jun 22, 2007

I thought this recipe was pretty good but I didn't get the strong Thai red curry paste taste at all. Perhaps it was because I used three sweet potatoes instead of two. Everything else was as in the recipe. I did enjoy it however and would make a modified version of it again.

From: Susan Dillard

On Mar 8, 2005

These are SOoooo good! I had to come review these before I even sit down to eat! They didn't take long at all to fix, that is why they are done before the rest of dinner. LOL I didn't find them spicy at all, but they have a wonderful rich taste, that just wouldn't be there without the curry paste. I will be fixing these many times in the future, thanks for posting a great recipe.

From: Kasha

On Apr 1, 2005

I think I would only use red curry paste here. And I used the whole amount, but you may want to be conservative to begin--you'll find yourself craving the taste of red curry so much, you'll use the whole thing too! This is so easy to do, so quick and so good. I will have trouble making sweet potatoes any other way after this. They would go as a side dish to anything. I served them with broccoli and a big rib steak roasted on salt for 2. Just fantastic! I tossed the cooking liquid, but will certainly find another way to use it next time.