1 kg sweet potatoes peeled and cubed, olive oil, 1 red onion, 2 cloves garlic, 1 tsp chilli flakes (adjust according to heat tolerance!), 1 ltr vegetable stock, 1 tin coconut milk, salt and ground black pepper 

Place the cubed sweet potatoes into a baking tray, drizzle with olive oil, sprinkle with rock salt and place in the oven at 180C for about 20 mins. Meanwhile chop the onion and garlic and place in a saucepan with a glug of olive oil and fry over a medium heat until the onions are translucent. Add the chilli flakes. Once it's cooked add the sweet potato (which should be soft) along with the stock and bring to the boil. Turn down the heat, add the coconut milk and simmer for 5 mins. Then blend in to a nice creamy mixture with a whizzer - if it's too thick you can always add more stock. Season and serve with some warm bread.

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