Anne's best sweet potato mash with coconut milk

Ingredients for 4 servings:

• 2 m.-sized sweet potatoes
• 20 g butter
• 1 shallot(s)
• some curry powder
• 350 ml coconut milk
• some salt
• some cayenne pepper
• some nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the sweet potatoes and cut them into 1 x 1 cm cubes. Place them in boiling salted water, cook for about 15 minutes, until the sweet potatoes are very soft, then drain them in a sieve. Cut the shallot into very fine cubes. Heat the pan and melt the butter in it. Sauté the shallots until translucent. Sauté a little curry powder and then add about half of the coconut milk. Bring to a boil briefly, then add the sweet potatoes and puree using either a vegetable masher or an immersion blender. Add enough coconut milk until the puree reaches the desired consistency. Season to taste with salt, pepper, and nutmeg. Butter can also be added; this often rounds out the flavor even further.