Sweet Potatoes Departure

I haven’t cooked much with sweet potatoes, but when I have it has been with typical fall “apple pie” type spices (cinnamon, nutmeg, etc…). This was an interesting departure.

Sweet Potatoes with Red Curry Paste

A very interesting sweet and hot combination.

Cooking the potatoes.

A great new side!

Sweet Potatoes with Red Curry Paste

Prep Time: 15 min | Cook Time: 20 min | Servings: 1 (199 g)

Ingredients:

2 sweet potatoes, peeled and diced (orange flesh) 1 tablespoon Thai red curry paste 2 cups chicken stock or vegetable stock 4 tablespoons unsalted butter (to taste) or margarine salt and pepper (to taste)

Directions:

1 Place potatoes in a saute pan and swirl in the red curry paste. Cook for a few minutes to toast the paste.

2 Cover with chicken stock and cook covered until tender.

3 Reserve liquid for another use like cooking rice.

4 Mash potatoes, Add butter, salt and pepper to taste.

Nutritional Info: Calories 200.9 Calories from Fat 116 Total Fat 12.9 g Saturated Fat 7.6 g Cholesterol 34.1 mg Sodium 208.9 mg Total Carbohydrate 17.3 g Dietary Fiber 1.9 g Sugars 4.6 g Protein 4.1 g

Source: http://www.food.com/recipe/sweet-potatoes-with-red-curry-paste-48771