“Fire in the Hole” Yam

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5 pounds sweet potatoes  (alternative Asian sweet potatoes – shown above))
1 cup canned coconut milk
1-3 tablespoon Thai red curry paste
½ cup dark brown sugar
4 tablespoons butter
1/2 teaspoon salt
lime leaves (optional)


Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes.

When cool enough to handle, peel and mash. Use ricer if you can.

In a small saucepan, heat coconut milk with curry paste and lime leaves (if using) 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. Add curry paste to taste – there is a wide variety of hotness so be careful. Like everything, check for hotness and saltiness.

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. Skip broiling if you are out of time. Key point: make sure that the dish is warm enough if you went the refrigerated route.

Adapted from Julia Moskin’s recipe – NYT