So there’s a sweet potato side dish and then there’s this coconut curry Japanese Murasaki sweet potato side dish. This recipe is not to be confused with your average boring ‘ol potatoes. Holy moly guys. Have you ever been lucky enough to try Murasaki sweet potatoes? If you have, then you know why we are overly excited about them. If you have not had the pleasure of indulging, we need you to run out right now and grab a bag so you can jump on our bandwagon. Wow, I bet you’ve never heard someone get so fired up about a potato have you? Well, sorry, this is just what we do. Quite frankly, we wouldn’t have an entire website dedicated to our love of food if we didn’t care. You obviously care too because you are here, reading all my sweet potato babble and hanging in for the long haul. I’d like to thank you for that too by the way. Thank you so much for taking the time to read our blog! It really does mean the world to us.
Okay, on that note, I’ll stop the blah, blah, blah, and get down to this really easy and really delicious recipe.
The inspiration came when we spotted the Murasaki potatoes at Trader Joe’s. They don’t have them on a regular basis, so when they do, we encourage you to grab a bag. I’m sure you can find them at other stores too but we happened to see them at TJ’s so we jumped!
Just wash the potatoes really well and cook for 25 minutes in a pot of boiling water. Drain them in a colander and put them in a big mixing bowl. Now comes the fun part…Get out your electric beaters and start mixing away…skins and all. The Murasaki potatoes have a really delicious, uniquely sweet flavor that is different from the traditional sweet potatoes or yams that you are used to. For this reason, we decided that a beautiful coconut cream would be the perfect compliment. Add in the curry paste and they become next level. Wow. What a perfect flavor combo. Just mix all the ingredients until they are smooth and creamy. Transfer to a serving bowl and top with curry powder. These guys make an amazing side dish. You are going to want to try this recipe. We are sure of it!
- 1½ lbs murasaki sweet potatoes. scrubbed and fibers removed
- ½ C coconut cream
- 1 tsp yellow curry paste
- kosher salt to taste
- curry powder to garnish
- Bring a large pot of water to a rolling boil. Add sweet potatoes and boil 25 minutes or until fork tender.
- Drain potatoes into a collander and transfer to a large mixing bowl.
- Using electric beaters beat sweet potatoes and mix until broken down. Add coconut cream and curry paste and beat until mixed and smooth. If potatoes are dry add additional coconut cream. Season with kosher salt to taste. Sprinkle curry powder over the top to garnish if desired.