Ingredients for 2:
- 1 large sweet potato
- 2 medium carrots
- 2 small potatoes
- 1 liter of water or vegetable broth
- 1 pinch of salt
- 1 pinch of pepper
- 1 teaspoon ginger
Preparation:
1. Peel the potatoes, clean the carrots, peel and cut the sweet potato into medium pieces. You can add more vegetables like pumpkin, zucchini or onion.
2. Heat a pot with water or vegetable broth (it can also be half and half) over medium heat. Add the potatoes, the carrot and the sweet potato, taking into account that the vegetables must be covered by the water so that they cook well. Let cook until all the ingredients are well cooked.
3. Prepare the spices that you are going to use to flavor the sweet potato cream.
4. When you see that the vegetables are almost cooked, add the spices, stir and mix well.
5. Transfer the vegetables to a blender glass, add a little of the cooking water and begin to blend with an electric hand mixer. If you see that the cream is very thick, add water little by little.
6. Transfer the sweet potato and potato cream to the casserole and heat it up again. Taste it to rectify with salt and pepper if necessary.
7. When it is very hot, serve it with a drizzle of oil on top and pepper, you can add with pieces of toasted bread and you can present it with coconut milk or cinnamon.
You can accompany it with grilled sirloin, chickpea burger, homemade seitan and grilled fish