1 medium sized orange flesh sweet potato, peeled and diced (approx 13 oz)
1 medium sized yellow onion, peeled and sliced (approx 9 oz)
4 cups water for boiling
2 Tablespoons Kosher salt for boiling
1/3 cup toasted sesame oil
1 teaspoon garlic powder or 3 cloves garlic, pressed or grated
1/2 teaspoon ginger powder or 1 knuckle (1/2 inch) of ginger root, peeled and grated.
4 teaspoons coconut cream (NOTE 1)
1 Tablespoon S&B Oriental Curry Powder OR
4 teaspoons honey or maple syrup
1 teaspoon coriander powder
1/4 teaspoon red chile or chipotle chile powder
1/2 teaspoon table salt for seasoning
1 cup water for blending
Boil the onions and sweet potatoes in salt water in at least a 4 quart pot for about 10 minutes until the sweet potatoes soften.
Drain out the water.
In a wok or pan, heat the oil, garlic and ginger.
Add the onions and sweet potatoes and saute them briefly, stirring so the oil is distributed.
When onions are translucent, remove from heat.
Add the remaining ingredients and mix.
Unless you have a very powerful blender, it will be easier to divide into 3 portions for blending ease.
Put all ingredients in blender.
Blend until smooth.
Yields 3.3 cups sauce, 10 servings. To eat, pour hot or warm on top of steamed rice (white or brown) and mix in.
Will keep in refrigerator for a month.
I used the coconut cream from Thai Kitchen unsweetened coconut milk in a can.