Prehat oven to 425F. Wrap sweet potatoe in foil and bake for 40-60 minutes until tender and easily squeezed.
Meanwhile, heat the oil in a small heavy skillet over medium heat. When the oil shimmers toss in the ginger and saute until it becomes very fragrant and starts to softe, 2-3 minutes. Add the bell pepper and cook just until the bell pepper lose their crunch ( 2-4 mins). Decreas the heat to a med-low and add the curry and coconut milk, stirring to thoroughly combine. Add the shrimp and stir to incorporate. Cook just until the shrimp are firm and opaque (1-2 mins) Season with salt to taste and remove from heat.
When the sweet potato has finished baking, place it on a serving plate. Slash the potato with a knife and scoop in shrimp mixture. Sprinkle on cilantro and enjoy.
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