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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

Photo Oct 21, 5 50 41 PM - Featured Size

A very interesting sweet and hot combination.

Photo Oct 21, 5 29 12 PM

Cooking the potatoes.

Photo Oct 21, 5 50 34 PM

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

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Categories: kosher, Recipes, Sidedish2, Thai, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Sweet Potatoes Departure”

  1. December 25, 2015 at 11:48 am #

    Sounds like an interesting twist, but I think I would prefer to good old “apple pie” ones. 😀 I am not a big fan of really spicy food. Most times it is too hot for me. I like to taste my food and not the hot. Have a wonderful Christmas day!

    Liked by 1 person

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