RECIPE THIRTY NINE: Sunday Dec 3rd - Fiery sweet potatoes

BACK STORY:
I read this before Thanksgiving but two other people brought sweet potatoes so I decided to make it another time. Curry + sweet potatoes = delicious, right?

NOTES:
This recipe took forever to make and wasn't particularly delicious. The sweet potatoes were good but the red curry flavor was diluted and while tasty, wasn't worth the effort. 

STARS: 
2 out of 5. This involved lots of extra prep for barely discernible flavor change.

RECIPE:
https://cooking.nytimes.com/recipes/1012865-fiery-sweet-potatoes

INGREDIENTS

• 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
• Preparation

1. Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
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.
3. 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.