Creamy sweet potato soup paired with crispy Yukon Gold potato cubes — a cozy bowl for chilly nights.

Sweet Potatoes – 2 large, peeled and cubed

Onion – 1, chopped

Garlic – 2 cloves, minced

Vegetable or chicken stock – 4 cups

Coconut milk or cream – 1 cup

Cumin – 1 tsp

Smoked paprika – ½ tsp

Salt & pepper to taste

Olive oil or butter

Yukon Gold potatoes – 3–4, cubed

Olive oil – 1 tbsp

Rosemary or thyme – 1 tsp

Garlic powder – ½ tsp

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1. Roast Yukon Gold potatoes at 200 °C (390 °F) with oil, herbs, garlic, salt & pepper for 20–25 minutes.

2. Sauté onion and garlic in pot, add sweet potatoes and spices.

3. Pour in stock, simmer until tender.

4. Blend until smooth, stir in coconut milk, season.

5. Serve topped with roasted Yukon mix.

Make it vegan with coconut milk + veggie stock.

Add chili flakes for heat.

Roast Yukon potatoes ahead and reheat to keep crispy.