A delightful twist on mashed sweet potatoes with the bold flavors of Thai red curry.
Peel and dice the sweet potatoes into even-sized chunks.
Cutting the sweet potatoes into similar sizes ensures even cooking.
Place the sweet potatoes in a saucepan, cover with water, and bring to a boil. Cook until tender.
Check tenderness by piercing with a fork; it should slide in easily.
Drain the sweet potatoes and return them to the saucepan.
Returning them to the hot pan helps evaporate excess moisture.
Mash the sweet potatoes until smooth.
For a creamier texture, use a hand mixer or food processor.
Stir in the butter, cream, and Thai red curry paste until well combined. Season with salt and pepper to taste.
Adjust the amount of curry paste based on your spice preference.
Serve warm, garnished with optional fresh herbs or lime zest.
Presentation matters; a sprinkle of fresh herbs adds a touch of elegance.
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