Bake potatoes on a baking sheet until very soft, about an hour. When cool enough to handle, peel and mash.
In a small saucepan, heat coconut milk and curry paste or chipotle in adobo. Mix in half the sugar, half the butter, and Inspiced chile-infused sea salt of your choice into potatoes.
Increase oven to 425°F. Put potatoes in a baking dish, cover with foil and bake for 20 minutes.
Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top.