Pella — 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup plus 3 tablespoons light coconut milk, divided
1 tablespoon red curry paste
2 tablespoons pure maple syrup
2 tablespoons apple cider
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1. Place potatoes in a large pot of salted water. Bring to a boil, reduce heat, and cook until tender, 12 to 15 minutes. Drain and return to pan. Dry over low heat 2 minutes.
2. Meanwhile,combine 3 tablespoons coconut milk and curry paste in a medium saucepan over medium-high heat. Stir well. Add remaining 1/2 cup coconut milk, maple syrup and apple cider. Bring to a boil and simmer, stirring occasionally, 3 to 4 minutes.
3. While sauce is simmering, tranfer potatoes to a large bowl; mash with a fork or potato masher. Stir in hot coconut milk mixture, butter, salt and cinnamon. Add additional maple syrup if desired.
Serves 10.
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