Forget everything you thought you knew about sweet potato soup. This isn't just another recipe; it's a culinary adventure featuring smoky, baked sweet potato "steaks" transformed into creamy, unforgettable deliciousness.
Are you ready to experience a flavor explosion?
Ingredients
I know the ingredients look like a lot for something I call an "easy way to turn sweet potatoes into a really tasty, meaty dinner"! But honestly, it's pretty straightforward.
You'll need one gigantic sweet potato – I'm talkin' 17cm long – to make those perfect "steaks." For the spice mix, grab smoked paprika, onion and garlic powder, cumin, salt, and pepper. We can't forget the whipped tahini yogurt sauce; get yogurt, tahini, lemon juice, a garlic clove, and more salt.
And what's an awesome dish without a topping? You'll need extra virgin olive oil, garlic, shallots (or red onion as a sub), red and green cayenne peppers—don't fret, they're not too spicy once deseeded—and white sesame seeds! Coconut milk can also be used to add richness.
Let's finish with some serving essentials: pine nuts, coriander, sumac (optional), and pita bread. It's gonna be legendary!
Instructions
Let's get cooking—first, preheat your oven to 200°C/400°F (or 180°C if you've got a fan-forced oven). Next, line a tray—parchment paper works great for this, and it helps stop the sweet potato from sticking. Roasting the sweet potatoes enhances their natural sweetness, which will contribute beautifully to the soup's flavor.
Now, for the potatoes: rub those sweet potato steaks with olive oil. Don't drown them, just a nice coating. Then, sprinkle each side with the spice mix—be generous, but don't rub it in, it'll just smear. Bake 'em for 45–50 minutes until they're nice and soft.
While that's happening, whisk together the tahini yogurt sauce ingredients in a heatproof bowl, until mostly combined. Microwave it for 20 seconds—this'll make it super creamy!
Finally, toast those pine nuts until golden.
Recipe Notes
With golden pine nuts ready, let's talk about recipe notes to make sure you nail this dish! Remember, the sweet potato cutting is important – stand it up and slice those "steaks" or make cute "filet mignon" rounds if that is too hard!
Tahini is sesame seed paste and shallots (eschalots) are like sweeter baby onions! Don't confuse them with the long green onions that some people call "shallots"!
Cayenne peppers aren't very spicy, but if you still worry, use coriander and cumin seeds instead! Crispy pita is divine – toast the pita with olive oil and salt alongside the potato for the last 10 minutes!
I included ways to cut calories, but I hope you don't! The tahini is so good! But I totally get it— sometimes we want to save on those calories so I hope those tips are helpful to you!
Nutrition Information
Here's the lowdown on what's inside this awesome Sweet Potato dish. I'm talking about what you get per serving – it's a hearty meal, alright!
So, we're looking at around 682 calories. Carbs weigh in at 69 grams, protein at 15 grams, and fat's around 41 grams. Don't freak out about the fat; it's mostly the good kind!
Check out the vitamins and minerals! Each serving packs a whopping 36466 IU of Vitamin A – that's like, over 700% of what you need! Vitamin C is at 26mg, calcium is 340mg, and iron's 5mg. Plus you also get 1373mg of sodium, 1403mg of potassium, 11g of fiber, 18g of sugar, 7g of Saturated Fat, 11g of Polyunsaturated Fat, 21g of Monounsaturated Fat, and 16mg of Cholesterol. Not bad, right?
Short Recipe Version
Sweet Potato Soup
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1/4 cup tahini
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Bake sweet potato rounds until soft, about 45 minutes.
- In a pot, combine baked sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the mixture until smooth.
- In a small bowl, whisk together tahini, yogurt, lemon juice, smoked paprika, salt, and pepper.
- Serve soup topped with tahini yogurt sauce.
Nutrition (per serving, estimated):
- Calories: 250
- Protein: 8g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 5g