> 2 lb sweet potatoes
> 1/4 cup unsweetened coconut flakes
> 1 tbsp dark brown sugar
> 1/2 tsp curry powder
> 1/2 cup light coconut milk
Peel sweet potatoes and cut into large chunks. To a pot of boiling salted water, add sweet potatoes and cook 15 min., until tender. Drain.
Meanwhile, in a medium skillet, toast the coconut for 3 min., until golden brown, stirring frequently to avoid burning.
To a food processor, add the sweet potatoes, brown sugar, curry powder, and light coconut milk and pulse just until smooth, stopping and stirring occasionally. Season with salt (in moderation) and pepper. Transfer to a serving dish and garnish with toasted coconut.