This recipe is such a tasty one that when I first made it I had to stop myself from devouring the second portion.
If you’re a nut butter addict like me then nut butter and anything is a winner, but combine it with 2 of my other favourite things i.e. chilli and sweet potato and all of a sudden it’s now spicy, creamy Heaven in a bowl!
A benefit of the addition of the peanut butter is that the fat from it helps you absorb the vitamin A in the sweet potato which is fat soluble (which is an excuse I often use in order to add nut butter to errrrything).
Recipe (serves 2)
-500ml veg stock
-350g of sweet potato (approx.2 medium ones)
-2 Tbsp runny natural peanut butter*
-1/3 tsp cayenne powder*
*Or use a chilli infused PB (I used The wild peanut)
Optional: 1/2 tsp turmeric
As needed: more water to achieve desired consistency
1- Start by heating the stock in a large pot then start prepping your potatoes by peeling any bruised bits but leave on the rest of the skin and chop into small roughly 2cm cubes
2- Add the potato to the pot, bring to a boil then reduce to a medium heat and let it bubble away for approx 12mins or until tender
3- Once cooked, add half* the contents of your pot along with the peanut butter and spices to a blender then blend. Once smooth, add the rest of the pot and blend again.
You may need to add more water to thin it out to your desired consistency, so add hot water in 50ml portions, blending between each addition, then serve up and enjoy spicy creamy goodness in a bowl!
*Note:Blending half the mix first allows the blades to work properly, if you’ve a strong blender you can add it all in one go