Sweet potato potage recipe

17 October 2017 by
First published: 12 February 2016

Sweet potato potage recipe

This sweet potato potage recipe is a brilliant blend of health-boosting spices and vitamin A and C-packed sweet potatoes, which makes a totally flavoursome super-soup.  Mix up a batch of this and then freeze some of it, for the perfect go-to meal when you can’t be bothered to cook but want to eat something nutritious.


For the base:

2tbsp Vita Coco coconut oil

2 medium-sized onions

3 garlic cloves

15g fresh ginger

15g fresh turmeric

½ scotch bonnet pepper

1tsp salt

¼tsp cumin

1tsp smoked paprika

250g ripe baby plum tomatoes

For roasted sweet potato:

2 medium-sized sweet potatoes

½tsp black pepper

1tsp coconut oil

½tsp salt

½tsp smoked paprika

To finish:

1 tin cooked black beans


Finely dice the onions and set aside. Deseed and finely slice the scotch bonnet pepper. Wash your hands after handling the pepper, as it stings if you accidentally rub your eyes!

Crush the garlic, ginger, turmeric and sliced scotch pepper into a paste along with salt in a pestle and mortar (or equivalent).

In a large pot, fry the onions in the oil on a medium heat for five minutes, stirring often. Add the garlic, ginger, pepper paste, cumin and smoked paprika, then fry for another five minutes over a medium­/low heat.

Dice the fresh plum tomatoes, then add them to the pan. Stir thoroughly. Turn to a low heat, and simmer for 15 minutes to enhance the flavours

For the sweet potatoes, peel if you like, then cube into thumbnail-sized pieces. Season with salt, smoked paprika and black pepper, then roast for 20 minutes on 220°C.

Drain the black beans, and then add to mixture along with roasted sweet potato cubes.

Recipe created in collaboration with Vita Coco Coconut Oil. For more inspiration, tips and recipes please go to swearbyit.com 

For more…

Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.

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