Ingredients:
6 medium sweet potatoes – see note 1
1 teaspoon salt
1 teaspoon brown sugar
2/3 cup coconut milk – see note 2
1 ½ tablespoon Thai red curry paste
1 red chili – finely chopped
3 tablespoon shredded coconut
fresh cilantro

Directions:

  • Peel and cut the 6 sweet potatoes into 1″ (2.5cm) cubes.
  • Then place in a large saucepan and cover with boiling water.
  • Bring back to a boil, add 1 teaspoon of salt and 1 teaspoon of brown sugar. Then simmer for 15 minutes until tender.
  • While the sweet potatoes are cooking pour 2/3 cup of coconut milk into a small pan and bring to a simmer, add the red Thai curry paste and stir to dissolve.
  • Drain well and then return potatoes to saucepan.
  • Mash the potatoes to your preferred consistency.
  • Pour the hot coconut milk mixture through your mashed potatoes and stir to combine.
  • Serve garnished with the chopped red chili, 3 tablespoons of shredded coconut, and fresh cilantro.