Curried Coconut Sweet Potato Mash Recipes

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CURRIED SWEET POTATO MASH



Curried Sweet Potato Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Make Sweet Potato Mash; puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney. Top with toasted coconut.
  • Sweet Potato Mashed Potatoes Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt.
  • See all 50 easy mashed potato recipes

CURRIED SWEET POTATO MASH



Curried Sweet Potato Mash image

Sweet potatoes get spiced up! These mashed potatoes are absolutely wonderful with added ginger, roasted garlic, caramelized onions, coconut oil, and a dash of turmeric and curry. No sugar or salt is needed for these wonderful root vegetables! Creme fraîche adds a creamy texture and offsets the textures of the onions and garlic. I have never had this dish anywhere but at home as my own creation because I am always looking for ways to incorporate ginger, curry, and turmeric into my diet. I love all of the ingredients!

Provided by BeachMom65

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 25m

Yield 6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 teaspoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon garlic, minced
6 medium sweet potatoes
1 tablespoon coconut oil
1 tablespoon crushed fresh ginger root
1 tablespoon creme fraiche
⅛ teaspoon curry powder
⅛ teaspoon ground turmeric
⅛ teaspoon ground black pepper

Steps:

  • Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
  • Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
  • Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

Nutrition Facts : Calories 276 calories, Carbohydrate 48.5 g, Cholesterol 13.6 mg, Fat 8 g, Fiber 7.3 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 127.5 mg, Sugar 10.7 g

CURRIED SWEET POTATOES IN COCONUT MILK



Curried Sweet Potatoes in Coconut Milk image

I found this recipe on a site that was promoting an Asian-flavored Thanksgiving. Even though we don't really celebrate the holiday per se, we adore sweet potatoes and we love Indian cuisine, so why limit ourselves? The original recipe called for yams, but I subbed in the sweet potatoes. Feel free to re-sub the yams. I also adapted the recipe a bit to tailor it more to our family's tastes.

Provided by Mirj2338

Categories     Yam/Sweet Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb sweet potato
1 tablespoon salt
1 onion, peeled
2 inches fresh gingerroot
1 garlic clove
2 -3 tablespoons vegetable oil
1 teaspoon cumin seed (don't even think of substituting ground cumin, it's not going to work, read the directions, you'll s)
2 whole green cardamom pods (if you can get them)
1 bay leaf
4 peppercorns
1 inch cinnamon stick
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon garam masala (optional, but again, don't leave it out)
salt, to taste
1/2 cup coconut milk
1/2 cup water
1 tablespoon chopped coriander

Steps:

  • Peel the sweet potatoes and cut them into 1 inch cubes.
  • Place the cubes in a colander and sprinkle liberally with salt.
  • Let stand 10-15 minutes.
  • Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
  • Meanwhile, finely chop the onion, ginger and garlic.
  • Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
  • Add the chopped onion, ginger, and garlic.
  • Cook until the onion is a rich golden color.
  • Add all the spices and season with salt to taste.
  • Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
  • Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
  • Drain on absorbent paper towels. (I skip this step, just more calories.).
  • Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
  • When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
  • Serve hot, garnished with the chopped coriander sprinkled on top.

MASHED RED-CURRY SWEET POTATOES



Mashed Red-Curry Sweet Potatoes image

Coconut milk and curry paste update sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

6 medium sweet potatoes (about 4 pounds)
3/4 cup coconut milk
2 1/2 to 3 teaspoons Thai red-curry paste
1/4 cup plus 3 tablespoons pure maple syrup
4 tablespoons unsalted butter, room temperature, plus more for dishes
1 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.
  • Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir.
  • Preheat broiler. Butter six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.

MASHED THAI RED CURRY SWEET POTATOES



Mashed Thai Red Curry Sweet Potatoes image

This is Kim O'Donnell's adaptation of a Martha Stewart Living recipe. Haven't tried it yet but it looks yummy and has some of my favorite ingredients!

Provided by Sass Smith

Categories     Yam/Sweet Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 6

4 lbs sweet potatoes
3/4 cup coconut milk
1 tablespoon Thai red curry paste
1/4 cup maple syrup
4 tablespoons unsalted butter
1 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees F.
  • Prick sweet potatoes all over with a fork.
  • Roast on a baking sheet for about an hour, until soft.
  • Cool slightly, peel and scoop out flesh.
  • ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
  • Mash with a potato masher.
  • In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
  • Cook for five minutes, stirring the curry into the coconut milk.
  • Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
  • Add maple syrup to taste.
  • Butter small gratin dishes or a large casserole.
  • Spoon mixture into dishes and dot with remaining butter.
  • Broil for 3-4 minutes.

Nutrition Facts : Calories 494.4, Fat 13.9, SaturatedFat 10.6, Cholesterol 20.4, Sodium 570, Carbohydrate 89.4, Fiber 9.2, Sugar 39.6, Protein 5.3

FIERY SWEET POTATOES



Fiery Sweet Potatoes image

Coconut milk and fiery Thai spice paste turn up the heat, but the familiar brown sugar and butter are still part of the mix in this amazing and unexpected combination of flavors that would be a fine addition to any table from Thanksgiving through May.

Provided by Julia Moskin

Categories     side dish

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 6

5 pounds sweet potatoes
1 cup canned coconut milk
1 tablespoon Thai red curry paste
1/2 cup dark brown sugar
4 tablespoons unsalted butter
1 teaspoon salt

Steps:

  • Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
  • In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk 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.
  • At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 1 gram, Carbohydrate 45 grams, Fat 8 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 309 milligrams, Sugar 14 grams, TransFat 0 grams

CURRIED MASHED SWEET POTATOES



Curried Mashed Sweet Potatoes image

Spice up sweet mashed potatoes with curry powder. This better-for-you Curried Mashed Sweet Potatoes recipe is made with onions and light sour cream.

Provided by My Food and Family

Categories     Spices

Time 35m

Yield 6 servings.

Number Of Ingredients 5

1-1/2 lb. sweet potatoes (about 3), peeled, quartered
1 Tbsp. oil
1 onion, finely chopped
2 tsp. curry powder
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Cook potatoes in boiling water in large saucepan 15 min. or until tender.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 4 min. Stir in curry powder; cook 2 min., stirring frequently.
  • Drain potatoes. Add onion mixture and sour cream; mash until smooth.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

SWEET POTATO, COCONUT & CHILLI MASH



Sweet potato, coconut & chilli mash image

Roast sweet potatoes whole then mash the smooth flesh with creamy coconut and tangy lime, coriander and spicy chilli

Provided by Good Food team

Categories     Side dish

Time 52m

Number Of Ingredients 5

1kg (about 4) sweet potato
2 ½ tbsp half-fat coconut milk
1 red chilli , halved and sliced
zest 1 lime , and a squeeze of juice
small pack of coriander , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places, pop on a tray and bake for 45-50 mins until soft.
  • Cut the potatoes in half lengthways and scoop out the flesh. Tip into a bowl and mash well. Stir through the coconut milk, chilli, lime zest and juice, coriander and some seasoning.

Nutrition Facts : Calories 225 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

CURRIED COCONUT SWEET POTATO MASH



Curried Coconut Sweet Potato Mash image

Categories     Potato     Bake     Coconut     Kosher     Simmer     Boil

Yield MAKES 4 CUPS; SERVES 6 TO 8

Number Of Ingredients 9

2 1/2 pounds sweet potatoes (3 or 4 large), scrubbed and cut into 1 1/2-inch chunks
4 tablespoons (1/4 cup) unsalted butter
1 tablespoon mild curry powder
1/4 teaspoon ground cinnamon
Pinch of cayenne pepper
3/4 cup coconut milk (see Tip)
Kosher salt
1 teaspoon freshly squeezed lemon juice, more as needed
6 tablespoons toasted coconut flakes, sweetened or unsweetened (see Note)

Steps:

  • Fit a steamer basket into a large pot, add water just to the bottom of the basket, and arrange the sweet potatoes in a snug layer in the basket. Bring the water to a boil over medium-high heat, cover the pot, and lower the heat to maintain a vigorous simmer. Cook until the potatoes are completely tender when pierced with a skewer, 15 to 20 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to boil off .) Remove from the heat, carefully remove the potatoes from the basket, and set aside.
  • Pour the water out of the pot and return to medium heat. Add the butter, curry, cinnamon, and cayenne and cook, stirring constantly, until the butter is melted and the spices are fragrant, about 2 minutes. Add the coconut milk and 1 1/2 teaspoons salt, bring to a simmer, and cook for an additional minute to thicken slightly. Remove from the heat and stir in the lemon juice.
  • Carefully peel off and discard the potato skins. Add the potatoes to the pot and mash until smooth and all ingredients are blended. (At this point you can adjust the consistency of the potatoes by adding up to 1/2 cup of water.) Taste and add more salt or lemon juice as needed. If necessary, rewarm over low heat, stirring constantly.
  • To serve, transfer to a serving dish and top with the coconut.
  • You can make these potatoes up to a day ahead. Reheat in a covered ovenproof dish in a 350°F oven until heated through, about 40 minutes. Garnish just before serving.
  • Tip
  • Make sure you use coconut milk (which is unsweetened) and not coconut cream (which has a hefty dose of sugar added). And because the fatty coconut solids rise to the top, it's always a good idea to whisk the entire contents of the can before measuring out the amount you need.
  • Note
  • To toast coconut, spread it in an even layer on a rimmed baking sheet and bake in a 350°F oven, stirring occasionally, until golden.

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