Ingredients
6 medium sweet potatoes (about 4 pounds)
3/4 cup coconut milk
2 1/2 to 3 teaspoons Thai red-curry paste
1/4 cup plus 3 tablespoons pure maple syrup
4 tablespoons ghee
1 teaspoon coarse salt
Method
Step 1
Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.
Step 2
Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons ghee, and the salt, and stir.
Step 3
Preheat broiler. ghee six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining ghee, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.
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