Peel sweet potatoes.
Heat a pan or wok on medium. Add oil, onion, garlic, ginger, curry, long pepper and turmeric. Sauté for 2 minutes.
Add the sweet potatoes. Cook them for a few minutes until warmed through. Mash into a purée in the wok with a wooden pestle or potato masher. Cook for 2-3 more minutes, stirring regularly. Salt and add a little coconut milk for a creamier texture.
A variation of the Refried Squash with Garlic Scapes from The Spice Trekkers Cook at Home