Skip to main content
Epicurious
Cookbooks

Curried Shrimp on a Sweet Potato

This potato topper was inspired by Polynesian and Southeast Asian combinations of shrimp and mashed sweet potatoes. A good-quality Indian curry powder can be substituted for the Thai curry paste.

Cooks' Note

Feel free to roast more than one sweet potato at a time and keep it, wrapped in aluminum foil or plastic, in the refrigerator for up to 1 week before reheating in a low oven or in the microwave while you make the topping. If you can’t find a sweet potato this small, roast one twice the size (it will take longer, obviously), and cut it in half before topping.

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crème Anglaise
The silky French vanilla sauce that goes with everything.