To make the gravy, place the sweet potatoes in a 1½-quart pot. Add enough water to cover the potatoes and bring it to a boil. Cook the potatoes until fork-tender, 8 to 10 minutes. Set a colander or sieve over a heatproof measuring cup, then drain the potatoes, reserving the water in the measuring cup. Note the amount. Mash the potatoes into a fine paste.
Heat a large wok over medium-low heat. Add the oil, then slowly pour in the spice paste and add the lemongrass stalk. Cook the paste until it's aromatic and starts to dry up, 10 to 15 minutes.
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