Peel the sweet potatoes and cut into pieces. Transfer to a large saucepan and add water until the pieces are just covered. Add coconut milk, 2 pinches of salt and 1 pinch of sugar and stir. Cook for about 20 minutes until the potatoes are soft, stirring occasionally. Ignore the foaming (and possibly flaking) of the coconut milk. This is lost later and has no effect on taste or consistency.
Finally, remove from the hotplate and puree finely with the blender. Season with black pepper and paprika powder to taste. Now the final desired consistency can also be adjusted with water.
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