Fiery Sweet Potatoes


Looking for a different take an the traditional sweet potato casserole for your Thanksgiving meal? This is one of my favorites. It adds a little heat to the dish to offset the sweet. It is simple and satisfying. I found the original recipe on the NY Times years ago and have used it many times since.

Coconut milk and fiery Thai spice paste turn up the heat, but the familiar brown sugar and butter are still part of the mix in this amazing and unexpected combination of flavors that would be a fine addition to any table
— Julia Moskin

Fiery Sweet Potatoes


  • 5 pounds sweet potatoes

  • 1 cup canned coconut milk

  • 1 tablespoon Thai red curry paste

  • ½ cup dark brown sugar

  • 4 tablespoons unsalted butter

  • 1 teaspoon salt


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.

recipesMichael Liss