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.

　　

Ingredients

1 small sweet potato (about 6 ounces)

　　2 teaspoons extra-virgin olive oil

　　1/2-inch piece fresh ginger, peeled and thinly sliced

　　1/4 medium red bell pepper, cut into very thin strips (about 1/4 cup total)

　　1 teaspoon Thai red curry paste (or substitute good-quality Indian curry powder)

　　3 tablespoons coconut milk

　　4 ounces any size shrimp, peeled, deveined, and cut into 1/2-inch pieces

　　Kosher or sea salt

　　Finely chopped fresh cilantro leaves

　　

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

　　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.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.