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1
Preheat oven to 450 degrees.
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2
Prick the sweet potatoes in several places.
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3
Put them in the oven and bake them until they are tender, about 50 minutes.
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4
Meanwhile, heat one tablespoon of the butter in a large, heavy saucepan, stir in the ginger and cook a minute or two.
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5
Add the curry powder, cook, stirring a minute or so longer, then stir in the milk.
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6
Heat the milk until steaming but not boiling.
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7
Remove the mixture from heat and set aside.
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8
When the potatoes have finished baking, scoop the insides out of the shells and mash them by putting them through a potato ricer or by using a potato masher.
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9
Reheat the milk mixture in the saucepan and transfer the sweet potato puree to the saucepan.
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10
Mix all the ingredients together and season to taste with salt and pepper.
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11
Brush a 4-to-6-cup baking dish with half the remaining butter.
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12
Spread the puree in the baking dish.
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13
Dot the top with the remaining butter and sprinkle with the cinnamon.
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14
Set aside until 30 minutes before serving time.
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15
Refrigerate if the puree is made the day before.
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16
Before serving, preheat oven to 350 degrees.
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17
Place the baking dish in the oven and bake for 20 minutes.
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18
Serve at once.
