Melt butter in a small saucepan.

Add crushed garlic and curry powder to the melted butter.

Sauté until the garlic becomes soft and fragrant.

Add mashed sweet potatoes and chicken broth to the saucepan.

Bring the mixture to a boil, stirring constantly.

Reduce heat and stir in evaporated milk.

Heat through, being careful not to boil.

Season with salt and black pepper to taste.

Garnish with steamed asparagus pieces before serving.