Tyler and I have been previewing some Thanksgiving side dishes lately in preparation for the Big Day. In addition to brussels sprouts, we made a recipe for sweet potatoes that I saw in the New York Times. Our local Coop had yams but not sweet potatoes. Some people use them interchangeably but the sweet potato has much more nutritional value so I shopped around to find them.
The recipe calls for baking the potatoes in the oven for about an hour until they are "very soft". I cooked mine for an hour and twenty minutes and they probably could have cooked a little longer. I peeled and mashed them and then put them in the fridge until dinnertime.
That evening, Tyler and I mixed coconut milk and Thai red curry paste and combined it with the mashed sweet potatoes. Then we added brown sugar, unsalted butter and salt, and baked it in the oven. They were delicious - kind of sweet and exotic, but not too spicy. I think we would add a bit more curry paste for additional heat next time, but for the average palate, this level was perfect. Here's the link to the recipe.
The combination of the brussels sprouts (shown below with a couple of Tofurky kielbasa), the fiery sweet potatoes, and some of Meg's famous tangy cole slaw made for a great meal!
Buvez: Stuck on the Big A IPA for this hearty fall fare - and it works!
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