Mashed Thai Red Curry Sweet Potatoes
Elevate your side dish game with these irresistibly creamy Mashed Thai Red Curry Sweet Potatoes, a vibrant twist on classic mashed potatoes. Blending the natural sweetness of tender sweet potatoes with the bold, aromatic flavors of Thai red curry paste and silky coconut milk, this dish is as comforting as it is exotic. A hint of fresh lime juice adds a zesty brightness, while a garnish of cilantro and scallions completes the dish with a pop of color and freshness. Ready in under 40 minutes, it's a simple yet sophisticated option that pairs beautifully with roasted meats, grilled seafood, or a hearty veggie stir-fry. Perfect for a holiday table or weeknight dinner, these mashed sweet potatoes are gluten-free, dairy-optional, and packed with bold flavor.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 1 cup unsweetened coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons butter
- 2 teaspoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro
- 2 scallions (optional, for garnish)
Instructions
Peel and chop the sweet potatoes into 1-inch cubes for quicker cooking.
Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
While the sweet potatoes are cooking, in a small saucepan, gently heat the coconut milk over low heat until warm. Stir in the Thai red curry paste, lime juice, salt, and pepper, ensuring the mixture is well combined. Remove from heat and set aside.
Drain the sweet potatoes thoroughly and return them to the pot. Allow any excess moisture to evaporate for 1-2 minutes over low heat.
Add the butter to the sweet potatoes and mash them using a potato masher or fork until smooth and creamy.
Gradually mix in the warm coconut milk and curry mixture, a little at a time, until fully incorporated. Adjust salt and pepper to taste.
Transfer the mashed Thai red curry sweet potatoes to a serving dish.
Garnish with freshly chopped cilantro and thinly sliced scallions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 36.2 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 712 mg | 55% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
