Exotic Sweet Potato Cream


Beautiful orange color, sweet and nutty flavors, marinated in a bitter coconut sauce are only a few reasons to make this sweet potato dish. The whole dish screams to be served during the Holiday’s. It’s perfect for a cold night next to a thick piece of meat. Curry madras gives a spicy kick to the otherwise smooth and subtle sweet potatoes. It’s an ethnic twist, and a much healthier version, of the common sweet potato casserole.


  • 4 sweet potatoes
  • 3 small potatoes
  • 400 milliliters coconut milk
  • 1 teaspoon Madras curry
  • salt (to taste)
  • ground black pepper (to taste)


  1. Wash, peel, and coarsely chop the sweet potatoes and potatoes.
  2. Place the sweet potatoes and potatoes in a large saucepan, and fill with water halfway up the vegetables.
  3. Cook for 5 minutes.
  4. Add coconut milk, curry, salt, and pepper.
  5. Cover the pan, and simmer for 25 minutes. Stir occasionally.
  6. Once the potatoes are fully cooked, puree the mixture using a stick blender.
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