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 2 – 3

As you can see the coriander is optional.  I like it 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

~   Cook the onions in accordance with the instructions here The Best Way to Cook Onions, this method is really worth knowing.
~   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, spoon 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, liquidise or mash 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 above, with the eponymous …

Frazzled Sweet Potatoes

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.

VERY 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.

Soup ~ Key Recipe

This soup is based, as are most of my soups, on my very flexible soup recipe about which I have written a whole book book, Soup (almost) the Only Recipe you will Ever Need! giving 60 soup recipes all based on the same method plus all the information, ideas, suggestions and tips I can think of.

Look inside here …

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