Prep time: 40 minutes
- 2 tablespoons avocado or grapeseed oil
- 1 large sweet onion, large dice
- 1½ lbs. peeled raw sweet potatoes, 1”chunks
- 1 tablespoon coconut oil
- 1 teaspoon agave
- 2 garlic cloves, thickly sliced
- 2 teaspoons fresh ginger, peeled, chopped
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 3-4 cups vegetable stock or broth
- 1½ cups coconut milk
- Himalayan salt and freshly ground black pepper, to taste
- Garnish: see below suggestions
- Heat the oil over medium-high heat in a large, deep pan until hot. Add the onion; sauté, stirring frequently, until translucent.
- Add the sweet potatoes and sauté until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add coconut oil, agave, and garlic; continue cooking until all vegetables are caramelized slightly, about 5 minutes longer.
- Add the ginger, nutmeg, and cayenne pepper; continue to sauté until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute.
- (Return to the pot); add the coconut milk and whisk. Taste; add salt and pepper as needed.
- Heat through, ladle into bowls, garnish if desired (cilantro, crystallized ginger, shaved toasted coconut, sweet potato chips, etc.), and serve.
Recipe courtesy of Cecily Gans, Chef Instructor, Staples High School, Westport Continuing Education; Chef/Foods Educator/Owner, The Main Course Catering LLC