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
Instructions
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.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/coconut-curry-japanese-murasaki-sweet-potatoes/