Peel the sweet potatoes and cut into 1 x 1 cm cubes. Put in boiling salted water, cook for about 15 minutes until the sweet potatoes are very soft and then drain into a sieve.
Cut the shallot into very small cubes. Heat the saucepan and let the butter melt in it. Sweat the shallots in it until they are translucent. Sweat some curry powder and then add about half of the coconut milk. Bring to the boil briefly, then add the sweet potatoes and use either a vegetable masher or hand blender to make a puree. Add enough coconut milk until the puree has the desired consistency. Season with salt, pepper and nutmeg. Butter can also be added, which often rounds off the taste even more.
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