- ¼ c red curry paste
- 1 c coconut milk
- 1 c chicken stock
- 2 tbsp brown sugar
- ½ tsp kosher salt
- 2 lb The Fresh Market Cubed Sweet Potatoes
- 6 garlic cloves, peeled
- 3 shallots, peeled keeping roots
- intact, quartered lengthwise
- 1 c mint leaves, chopped
- 1 c cilantro leaves, chopped
- ½ c roasted salted peanuts, roughly chopped
- 3 limes, cut into wedges
Preheat oven to 425°F.
In a large bowl, whisk curry paste, coconut milk, chicken stock, brown sugar and salt until well combined.
Place sweet potato cubes, garlic cloves and shallots in a large roasting dish and pour over curry mixture, stirring to distribute evenly. Cover with aluminum foil and roast for 40 minutes. Remove foil and cook an additional 40 minutes or until sweet potatoes are fork tender and curry sauce has reduced slightly.
Serve warm topped with mint, cilantro, peanuts and lime.
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