Fiery Sweet Potatoes - or Squash submitted by Pamela Lein
From Julia Moskin – NYT Cooking section
Time: 2 hours
Yield: 10-12 servings
- 5 pounds sweet potatoes or winter squash
- 1 cup canned coconut milk
- 1 tablespoon Thai red curry paste (I typically double the amount of curry paste)
- ½ cup dark brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon salt
1. Heat oven to 375°F. Bake potatoes (whole) or squash (cut into large slivers) until very soft – about 75 min for the potatoes, variable for squash. When cool enough to handle, peel and mash.
2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
3. At least 30 minutes before serving, heat oven to 425°F. Put potatoes/squash in baking dish, cover with lid/foil and bake 20 min. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.