Two Sweet Potato Recipes in one Bowl!

Looking through the fridge today I found some middle aged sweet potatoes, some of them turning grumpy, and remembered an old favourite I haven’t had for a while ...

Spicy Sweet Potato & Coconut Soup – serves at least 2

As you can see the coriander is optional.  I like it a lot but some people say it tastes like bed bugs - what mysterious lives they must lead.

1 med onions – thinly sliced

1 tablespoons of olive oil

1 small floury baking potato

1 large pink fleshed sweet potatoes

1 tsp Thai red curry paste or to taste

1 can coconut milk – do not shake; in fact try to keep it still for as long as poss before opening

a small bunch of fresh coriander

~   Heat the olive oil and toss together with the onions till they are coated.

~   Turn down the heat, cover the onions completely with a pieces of foil, pressing down onto the surface of the onions.

~   Put a lid on the pan and cook very gently till they are completely and utterly tender and are starting to caramelise a little.

~   Stir the curry paste into the onions and cook for a few minutes till it smells delicious and fragrant and looks a bit separated and oily.

~   Peel and slice the potatoes and add to the onions.

~   Open the coconut milk carefully, pour off the thick cream at the top of the can and set aside for later in the recipe.

~   Pour the coconut water over the potatoes to just cover them, augmenting with a little ordinary water or stock if necessary.

~   Bring to a boil, turn down the heat, cover and cook till tender.

~   Process or liquidise the soup together with the reserved coconut cream.

~   Season to taste and stir in the chopped fresh coriander if using.

This soup is gorgeous topped, as in my picture, with the eponymous …

Crunchy, Spicy, Salty Frazzled Sweet Potatoes

Pinterest friendly image
for easy reference!

These are extremely nibbly by nature and delicious even without any soup whatsoever.

1 good firm orange fleshed sweet potato

enough vegetable oil to deep fry *** see end of post for something important!

salt

~   Peel the sweet potato, discard the peel and then just continue peeling till you have a pile of thin strips of sweet potato.

~   Fry these in enough hot oil to cover for a minute or two till crisp and turning a little darker, watch carefully; the sugar in them means they turn colour quickly..  

~   Lift out of the oil with tongs or similar and drain on paper towel.

~   Toss with a little salt and maybe, if you fancy it, a smidgen of cayenne pepper.

Soup ~ Key Recipe

This soup is based, as are most of my soups, on my genius recipe about which I have written a book, Soup (almost) the Only Recipe you will Ever Need!

Read all about it here.

Plum Juice Spritzer

Whilst making this lovely lunch for myself I also made a plum crumble for our pud tonight and found myself with a little too much juice so … I  topped it up with some fizzy water, took a pretty picture and then had it as a sort of liquid dessert.

*** IMPORTANT - If you don’t have a deep fryer and are using a saucepan with oil in it NEVER, EVER, EVER fill the pan more than one-third with oil or you may have a disaster.