CURRIED SWEET POTATOES
Mashed sweet potatoes are delicious, but they can get boring pretty quickly. Enter curried sweet potatoes, a slightly mashed recipe that’s full of exciting flavors like curry and cinnamon. This recipe is great for days when you don’t feel like experimenting much in the kitchen but want something just a bit different. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 15 minutes
4 medium sweet potatoes, peeled and cubed
2 tablespoons (30 ml) ghee
½ onion, diced
2 garlic cloves, minced
1½ teaspoons curry powder
½ teaspoon ground cinnamon
⅛ teaspoon red pepper flakes or ground cayenne pepper
Salt
Freshly ground black pepper
⅓ cup canned full-fat coconut milk
- In a large saucepan filled with boiling water over medium-high heat, cook the sweet potatoes until fork-tender, about 15 minutes.
- With about 5 minutes to go on the potatoes, melt the ghee in another large saucepan. Sauté the onion and garlic until the sweet potatoes are done.
- Drain the potatoes, and mash them with a fork. Add them to the pan with the onion and garlic, and stir. Season with the curry powder, cinnamon, red pepper flakes, salt, and pepper. Add the coconut milk and stir. Serve warm.
VARIATION 1 CUBED CURRIED SWEET POTATOES: To speed up this recipe, instead of mashing the sweet potatoes, add them to the pot diced or cubed. Serve in a bowl with the sauce poured over them. Garnish with a handful of sliced scallions or chopped fresh parsley.
VARIATION 2 CURRY ROASTED SWEET POTATOES: Toss cubed sweet potatoes in a bowl with 2 tablespoons (30 ml) olive oil and the spices listed in the original recipe. Roast at 400°F (200°C) for 20 to 25 minutes, or until fork-tender.
More Recipes You'll Love
Curried sweet potatoes are a warm, fragrant mash with a difference — boiled sweet potatoes folded through a spiced onion and garlic base with curry powder, cinnamon, and a splash of coconut milk. The curry and cinnamon give them an Indian-inspired warmth that makes the natural sweetness sing. Ready in 20 minutes and perfect with everything.
Pro Tips
- Cook the sweet potatoes just until fork-tender — overboiling makes them waterlogged and the mash gluey.
- Bloom the curry powder with the onion and garlic in the pan; spices cooked briefly in fat taste rounder and deeper than raw.
- A tiny pinch of red pepper flakes or cayenne lifts all the other spices without making the dish hot.
- Mash with a fork for a rustic texture — it holds the coconut milk beautifully and keeps some pleasing little lumps.
Frequently Asked Questions
What curry powder should I use?
A mild, well-balanced blend works best since the sweet potatoes are naturally sweet. Check the label for fillers or added sugar if you keep things strict.
Can I roast the sweet potatoes instead of boiling?
Yes — roast them whole until soft, then scoop and mash with the spiced base. It's a deeper, more caramelized version worth the extra time.
Is this dish Paleo?
Yes — sweet potatoes, ghee, onion, garlic, coconut milk, and spices. Naturally gluten-free and easily dairy-free with the right cooking fat.
What does it go with?
Curried chicken, roasted vegetables, or grilled meat. It's also a lovely side for a holiday table alongside roast poultry.
Recipe Card
Ingredients
Method
- In a large saucepan filled with boiling water over medium-high heat, cook the sweet potatoes until fork-tender, about 15 minutes.
- Drain the potatoes, and mash them with a fork.
- Add them to the pan with the onion and garlic, and stir.
- Season with the curry powder, cinnamon, red pepper flakes, salt, and pepper.
- Add the coconut milk and stir.
- Serve warm.
