Zestful Sweet Spuds

November 12, 2009

Said Aristotle unto Plato,
“Have another sweet potato?”
Said Plato unto Aristotle,
“Thank you, I prefer the bottle.”

~Owen Wister

A moist, spicy autumn darling. The sweet, dense flesh of sweet potatoes is enhanced by the variegated zing of coconut milk, curry paste, nutmeg, cinnamon…and that hint of orange on orange on the finish. Something about redheads.

MASHED SWEET POTATOES WITH COCONUT, CURRY
& ORANGE ZEST

4 lbs sweet potatoes
4 T unsalted butter

3/4 C coconut milk
1 T Thai red curry paste
1 T honey
1/2 T light brown sugar
1/4 t freshly grated nutmeg
1/2 t ground cinnamon

Sea salt and freshly ground black (or white) pepper

Zest of 1 orange

Preheat oven to 400 F

Prick potatoes with a fork in several places. Bake potatoes until quite tender, about 1 hour. When cool enough to handle, peel and mash well with butter.

Meanwhile in a medium heavy saucepan, heat coconut milk with curry paste, honey, brown sugar, nutmeg and cinnamon over low heat and whisk until well mingled. Stir enough coconut/curry mixture into mashed sweet potatoes to achieve the desired consistency. Season with salt and pepper to taste.

Immediately stir in orange zest and serve.

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