BRATTLEBORO — Many folks automatically connect sweet potatoes with maple syrup, brown sugar, or marshmallows, because that is the way they are most often served.
But the sweet starchiness of this vegetable takes both curry and Mexican-spice blends quite well. The round earthiness of cumin and the sharp spiciness of chilis are both tempered by the sweet base. Add some butter, cream, or coconut milk, and you have a wonderfully different side dish for your holiday meal.
Here are sweet potatoes two ways: roasted with a Mexican spice blend and pureed with a Thai influence.
Roasted sweet potatoes
1. Peel and cut into {1/2}-inch cubes:
¶5-6 medium sweet potatoes
2. In a large bowl, mix:
¶{1/4} cup olive oil
¶1 Tablespoon ground cumin
¶1 teaspoon salt
¶{1/2} teaspoon black pepper
3. Add sweet potatoes. Toss to combine. (Use your hands!)
4. Spread sweet potatoes in a single layer on a baking sheet and bake at 400 degrees for 20-30 minutes, or until they are tender with brown, crispy edges.
Mashed sweet potatoes
Peel and cube:
¶5-6 medium sweet potatoes
Steam the potatoes for 20 minutes until very tender. Remove from heat and put in a large bowl.
Meanwhile, peel and mince:
¶3 cloves garlic
Heat in a small pan:
¶2 Tablespoons olive oil
Saute the garlic until fragrant. Add:
¶2 Tablespoons red curry paste
¶1 teaspoon ground ginger (or 1 Tablespoon fresh)
¶1 teaspoon salt
¶{1/2} teaspoon black pepper
Remove from the heat, and add to the bowl of sweet potatoes.
Mash all the ingredients with a potato masher or fork, adding:
¶{1/4}–1 cup coconut milk
Add coconut milk a little at a time until it's the consistency you want.
Optional: Serve with garnish:
¶Lime wedges
¶Peanuts
¶Cilantro