2Medium sweet potatoes or yams(about 1 ½ to 2 pounds)
1teaspoonolive or coconut oil
½Medium onions(chopped)
1can coconut milk(13-14 ounces)
½cupflake coconut
½ -1cupvegetable or chicken broth
2tablespoonslemon juice
2teaspoonscurry powder
OPTIONAL
chopped peanuts(for serving)
toasted coconut(for serving)
raisins(for serving)
chutney(for serving)
Instructions
Peel sweet potatoes or yams and cut into chunks. Place in large saucepan and cover with water. Cook over medium heat until soft, about 10-15 minutes. Drain the water.
Puree sweet potatoes in blender or food processor.
Rinse the saucepan and return to the stove. Add the oil and onions and sauté onions until translucent, 1 -2 minutes. Add coconut milk and flaked coconut and heat for 2-3 minutes.
Add coconut mixture to the food processor with sweet potatoes. Add curry and lemon juice. Process until smooth. Thin to desired thickness with stock. Taste and more curry powder if desired.