Thai sweet potato puree
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories287.1 kcal (14%)
Total Fat10.3 g (15%)
Carbs47.1 g (18%)
Sugars17.2 g (19%)
Protein3.6 g (7%)
Sodium388.3 mg (19%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.
Step 2
2. 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.
Step 3
3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.
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