Preheat oven to 450°F with rack in middle.

Stab sweet potatoes in several places with a pairing knife, then bake in a glass or other roasting pan, rotating potatoes halfway through baking, until very soft, 60 to 90 minutes. (Part of why mine were so soft and produced so much syrup was that I cooked them for a long time, so feel free to keep letting them roast. You just don’t want them to burn.)

When they’re soft and there’s lots of syrup, remove from oven.

When the sweet potatoes are cool enough to handle, halve and scoop flesh into a bowl.

Don’t discard the syrup that will be in the bottom of the roasting pan! Reserve it. And taste it. It’s the most amazing caramel sauce you’ve ever had. Seriously.

Whisk the coconut milk into the roasting pan to scrape up all of the awesome syrup. Then add the salt and whisk until you can pour it out of the pan without losing any syrup.

Finally, using a blender, food processor etc. combine the sweet potatoes and coconut milk mixture until very smooth.

You can make ahead and refrigerate until you’re ready to serve. Smooth into a baking dish and rewarm at 350°F.

Top with the curried puffed grains just as you serve them.