Ingredients
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2 lbs sweet potatoes (about 1 large)
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1 tbsp olive oil
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½ cup coconut milk
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¼ cup cashew nuts, roughly chopped
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1 tbsp smoked paprika
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1 tbsp cumin powder
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½ tsp chili flakes
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¼ tsp garlic powder
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Salt and pepper, to taste
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Optional garnish: fresh parsley leaves, sliced avocado, and feta cheese
Directions
Subtitle: An Authentic Brazilian Dish Inspired by the Rich Flavors of Bahia
Quick Description: This delicious Brazilian recipe features flavorful spices and a variety of vegetables that will delight your taste buds. The use of fermented ingredients gives it an extra layer of richness while still being easy to prepare. It’s perfect for any meal!
Ingredients:
– 2 lbs sweet potatoes (about 1 large)
– 1 tbsp olive oil
– ½ cup coconut milk
– ¼ cup cashew nuts, roughly chopped
– 1 tbsp smoked paprika
– 1 tbsp cumin powder
– ½ tsp chili flakes
– ¼ tsp garlic powder
– Salt and pepper, to taste
– Optional garnish: fresh parsley leaves, sliced avocado, and feta cheese
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Peel the sweet potato and cut into 1/2-inch pieces. Place them on a baking sheet, drizzle with the olive oil, salt, and pepper to taste, and toss gently to coat evenly. Bake for 30 minutes, or until tender when pierced with a fork. Remove from the oven and set aside.
3. Meanwhile, heat a small pan over medium heat. Add the coconut milk, cashew nuts, smoked paprika, cumin powder, chili flakes, and garlic powder. Stir constantly until all ingredients have been combined and the mixture has thickened slightly, about 3 minutes. Set aside.
4. When the sweet potatoes are done cooking, place them in a mixing bowl. Mash them well with a potato masher or fork until they become smooth. Transfer half of the sweet potato puree to a serving bowl.
5. Add the remaining sweet potato puree along with the coconut milk mixture to another bowl. Gently fold together using a wooden spoon or a silicone spatula until well incorporated. Season with salt and pepper to taste if necessary.
6. Serve the sweet potato cream soup warm or at room temperature. If desired, top each serving with a few fresh herbs like parsley leaves, a slice of avocado, and a piece of feta cheese. Enjoy!
Difficulty Level: Medium
Number of Servings: 4-6
Nutrition Facts:
Calories per serving: 363 kcal
Total Fat: 17 g
Saturated Fat: 6.4 g
Cholesterol: 0 mg
Sodium: 538 mg
Potassium: 648 mg
Total Carbohydrate: 37.6 g
Dietary Fiber: 4.8 g
Sugars: 5.1 g
Protein: 6.1 g
Time Needed: 45 minutes
Note: Make sure to let the sweet potatoes rest before serving so that their flavors can develop fully.
Steps
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1
Done
|
Preheat the oven to 375°F (190°C). |
|
2
Done
|
Peel the sweet potato and cut into 1/2-inch pieces. Place them on a baking sheet, drizzle with the olive oil, salt, and pepper to taste, and toss gently to coat evenly. Bake for 30 minutes, or until tender when pierced with a fork. Remove from the oven and set aside. |
|
3
Done
|
Meanwhile, heat a small pan over medium heat. Add the coconut milk, cashew nuts, smoked paprika, cumin powder, chili flakes, and garlic powder. Stir constantly until all ingredients have been combined and the mixture has thickened slightly, about 3 minutes. Set aside. |
|
4
Done
|
When the sweet potatoes are done cooking, place them in a mixing bowl. Mash them well with a potato masher or fork until they become smooth. Transfer half of the sweet potato puree to a serving bowl. |
|
5
Done
|
Add the remaining sweet potato puree along with the coconut milk mixture to another bowl. Gently fold together using a wooden spoon or a silicone spatula until well incorporated. Season with salt and pepper to taste if necessary. |
|
6
Done
|
Serve the sweet potato cream soup warm or at room temperature. If desired, top each serving with a few fresh herbs like parsley leaves, a slice of avocado, and a piece of feta cheese. Enjoy! |
|
7
Done
|
6.4 g |
|
8
Done
|
37.6 g |
|
9
Done
|
4.8 g |
|
10
Done
|
5.1 g |
|
11
Done
|
6.1 g |
