Curried Coconut Sweet Potatoes

2 Tbsp vegetable oil
1 large onion, diced small
1 1 Tbsp minced ginger
2 Tbsp yellow curry powder
2 large sweet potatoes, peeled and diced small
1 can coconut milk
2 Tbsp brown sugar
2 Tbsp soy sauce
1 large tomato, diced small

1. In a large nonstick pot, heat oil over medium high heat. Sauté onion and ginger until slightly golden.
2. Add curry powder and sauté until fragrant and well mixed.
3. Stir in the Coconut Milk, sweet potatoes, brown sugar and soy sauce. Mix well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until potatoes are soft but still firm enough to hold their shape.
4. Add tomato and cook for 1 to 2 minutes more.
5. Serve.

Notes: I didn’t bother with the tomatoes. I used two cans of coconut milk, and 3 large sweet potatoes. I shredded the sweet potatoes and onion in a food processor.