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In large skillet, cover sweet potatoes with water until submerged. Bring to boil over high heat and simmer 5 minutes, until barely tender. Drain, reserving 1/4 cup cooking liquid, and set aside.
In same skillet, heat oil over medium heat. Add onion and scallions and sauté 4 minutes, until beginning to brown. Add ginger, garlic, and curry paste and continue to cook. Stir in shrimp and cook 1 more minute. Add sweet potatoes, reserved liquid, lime juice, and 1/2 teaspoon sea salt. Cook 3 minutes, until sauce has reduced slightly and sweet potatoes are fork-tender. Garnish with chopped cashews and cilantro, if desired.