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On a bed of coarse salt, bake the sweet potatoes whole in their skins at 120-140°C (250-275°F) for an hour and a half. They will be tender and sweet with a lovely “praline” flavour.
Peel the warm potatoes and chop into a large bowl.
Scrape the vanilla pod and soak in the coconut milk. Add 250 ml of water and bring to a boil. Pour over the potatoes and combine with the lime juice.
Melt the butter, heating until it is a lovely hazelnut colour, then add to the sweet potatoes. Blend until the soup is smooth and foamy. Season with sea salt.
As an accompaniment to the soup, and to give it a bit of texture, make sweet potato crisps: slice the sweet potato very thinly (1 mm) using a mandolin slicer, flour lightly and fry in grape seed oil. To season the crisps, roast black olives in the oven for 3 hours at 100°C(200°F), crush them into a powder, and add chopped dill tips.
Delicious for young and old!