My mom had steamed the sweet potatoes first, so I decided to bake mine and see if it would taste differently. I didn't want to use oil though, so I added a bit of veg stock to the baking dish before placing it in the oven. I also don't like to mess with the flavor of the sweet potato; I think it's pretty awesome on it's own.
Read on for the recipe...
prep time: 5min.
Total Time : approx. 1hr 15min.
1 large sweet potato or 2 small ones
2 + 1 cups vegetable stock
Preheat the oven to 375F.
Wash, peel and cut the sweet potato into cubes. Place in an oven safe baking dish and add a bit of the veg stock (just enough to cover the bottom of the pan). Mix the sweet potatoes until they're covered in the stock. Add a few dashes of cumin and a pinch of salt and pop it in the oven. Check on them every 15-20 minutes and add a bit more stock if needed. After about 40 min take the sweet potatoes out of the oven and stir them up a bit. If they aren't done yet, add some more veg stock (if they're dry) and then cover the dish with foil and place it back in the oven for a few more minutes. When the sweet potatoes are soft and can easily be pierced with a fork, they're done.
In a high speed blender add 1 1/2 cups of the veg stock and half of the sweet potatoes and process. Keep adding the sweet potatoes (and stock as needed) until they're all in the blender and process until smooth. Add a pinch of turmeric and taste. Add more cumin and salt if needed. Transfer the contents to a pot on the stove and warm until heated through.
Serve it like this...
...or the way that I ate it...
You guys should know by now that I have to add greens to everything that I eat and this meal was no exception. I poured the creamy sweet potato soup over a bed of raw kale... my favorite green on the planet! I added a bit of nutritional yeast and a squirt of lemon right before eating. It was so delicious!
If you liked this recipe, stay tuned tomorrow for another sweet potato recipe! Until then, have a Happy Friday!