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Curried Shrimp on a Sweet Potato

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.

Cooks' Note

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.

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