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.
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.
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Use a fork or sharp knife to prick the sweet potato in several places. Place on a piece of aluminum foil and bake until the sweet potato is tender and can be easily squeezed, 40 to 60 minutes. (Alternatively, to speed up the process, the pricked sweet potato can be microwaved on High for 1 minute, then carefully transferred to the oven on a piece of foil. Bake until the potato is tender, 25 to 35 minutes.)
Step 3
Meanwhile, heat the oil in a small heavy skillet over medium heat. When the oil shimmers, toss in the ginger and sauté until it becomes very fragrant and starts to soften, 2 to 3 minutes. Add the bell pepper and cook just until the strips lose their crunch, 2 to 4 minutes. Decrease the heat to medium-low and add the curry paste and coconut milk, stirring to thoroughly combine. Add the shrimp and stir to incorporate. Cook just until the shrimp are firm and opaque, 1 to 2 minutes. Season with salt to taste; remove from the heat.
Step 4
When the sweet potato has finished baking, place it on a serving plate. Slash it open with a sharp knife. Spoon on the shrimp mixture, sprinkle with the cilantro, and eat
