Curried Coconut Sweet Potato Mash Not Quite Low Fat Recipes

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.

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.

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

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.

Steps:

• Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
• Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.

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.

Steps:

• Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
• Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
• Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
• Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
• Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.

Steps:

• Procedure 1. 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. 2. 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. 3. 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. 4. To serve, transfer to a serving dish and top with the coconut. 5. 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. 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. 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.