Curried Flounder with Coconut Sweet Potatoes

What more can I say about a title like that??
(no serving size provided)

Sweet Potatoes:
2 lbs. sweet potatoes
1/2 cup coconut milk
1/4 t. kosher* salt

Flounder:
1 T. Madras curry powder
1/8 t. kosher* salt
1/8 t. cayenne
1&1/4 lbs. flounder
Cilantro, chopped
Lemon crowns*

To make the sweet potatoes: Pierce the potatoes several times with a fork and place in a microwave-safe baking dish. Nuke 8-10 minutes (depending on size) until flesh is soft (you can also bake these in the oven*). Cool slightly, then scoop flesh into a pot with the coconut milk and salt. Mix well over med.-low heat; cover to keep warm.

To make the flounder: Combine the curry powder, salt, and cayenne. Rub spices on the fish. Place on a foil-lined nonstick baking sheet and bake at 375 for 7-9 mins., until cooked, and flesh flakes. Serve over the sweet potatoes, and garnish with cilantro and lemon crowns.

"We must always change, renew, and rejuvenate ourselves otherwise we harden."

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MM