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“Thai-style” mashed sweet potatoes with coconut milk

Category Side dishes

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  • 30 minutes
  1. 1 1/2 kg sweet potatoes
  2. 2 spring onions
  3. 1 tbs red curry paste
  4. 200 ml coconut milk
  5. salt, pepper

1. Peel and coarsely dice the sweet potatoes, then place inside the Softiera insert. Clean the spring onions, finely cut the white part, diagonally cut the green part into rings.

2. Pour 200 ml water into the pot and place the Softiera insert inside it. Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level, and cook approx. 5 minutes in the soft area. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.

3. Remove the Softiera insert. Briefly rinse and dry the pot. Add the white part of the onions to the pot, heat on highest level up to the roasting window, switch to a low level, add the curry paste and briefly roast both. Add the coconut milk and the boiled potatoes and finely mash everything. Season to taste with salt and pepper and spread the green part of the onions around the mashed potatoes.


  • Serve with finely cut chili peppers, roasted peanuts, coriander and lime wedges as desired.

This recipe has been tested and approved by AMC.

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