Sunday, 4 November 2012
3 tbsp olive oil
1 small onion
1 garlic clove
1 litre vegetable or chicken stock
1 large sweet potato
Salt and pepper
Juice of 1 orange
In a heavy base pan on a medium heat, place the oil, garlic and onion and cook for a few minutes until translucent.
Add the peeled and chopped sweet potato, cook and stir for a further five minutes before adding the stock.
Bring to the boil and turn down the heat to a gentle simmer
Cook until the potatoes breaks when squashed with a fork against the side of the pan.
Remove from the heat and with the help of a hand blender or food processor cream the soup.
Return to the heat, add the orange juice and adjust the seasoning.
Tips: The thickness of the soup will depend on the actual size of the potato. If it’s too thin you can either add more mashed sweet potatoes or boil it a little longer to reduce it. If it’s too thick add a little extra stock or water.
You can add cream if you like, but we prefer it without, as the soup will taste good even if served cold.
For extra velvetiness add a couple of white potatoes
About this post- This is a free guest post by Love Sweet Potatoes
Friday, 27 April 2012
4 egg yolks
150g sweet potato jam
Place the milk and cream in a heavy base pan and bring to the boil
In a separate pan whisk together the egg yolks and sugar until light and fluffy.
When the milk and cream has boiled, pour over the eggs and mix well for a couple of minutes
Leave to cool down before churning it in an ice cream machine.
When the ice cream is almost ready, add the sweet potato jam to obtain the ripple effect.
Remove from the machine and place in the freezer.
Guest post Credits- Love Sweet Potatoes