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Sweet Potato, Coconut & Cardamom Soup
All RecipesDinner RecipesLunch Recipes

Sweet Potato Soup with Coconut & Cardamom

by Jan Vasil
written by Jan Vasil

This soup is not just a dish, but an experience that promises warmth and comfort in every spoonful.

Embark on a culinary journey with this exotic sweet potato soup, where the earthy sweetness of the sweet potatoes intertwines with the creamy notes of coconut and the aromatic allure of cardamom.

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Sweet Potato, Coconut & Cardamom Soup
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Sweet Potato, Coconut & Cardamom Soup

5 from 2 votes
Recipe by Jan Vasil Course: All Recipes, Dinner Recipes, Lunch Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 3 large 3 sweet potatoes, peeled and diced

  • 1 can 1 (400ml) coconut milk

  • 1 1 onion, finely chopped

  • 3 cloves 3 garlic, minced

  • 5 5 -6 green cardamom pods, crushed (or 1/2 teaspoon ground cardamom)

  • 1 tablespoon 1 coconut or olive oil

  • Salt, to taste

  • 4 cups 4 vegetable broth or water

  • Optional: Toasted coconut flakes and fresh cilantro for garnish

Directions

  • In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
  • Add the minced garlic and crushed cardamom, stirring for another 1-2 minutes until aromatic.
  • Add the diced sweet potatoes to the pot, ensuring they’re coated with the onion, garlic, and cardamom mixture.
  • Pour in the vegetable broth or water, and bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the sweet potatoes are tender.
  • Turn off the heat and blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
  • Stir in the coconut milk, warming the soup over low heat if necessary. Season with salt to taste.
  • Serve hot, garnished with toasted coconut flakes and fresh cilantro, if desired.

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FAQ

u003cstrongu003eCan I add other spices to this soup?u003c/strongu003e

Absolutely! Ginger, cinnamon, or nutmeg can complement the existing flavors. Adjust to your taste preference.

u003cstrongu003eHow can I make this soup creamier?u003c/strongu003e

For an even creamier texture, you can add more coconut milk or even a splash of heavy cream.

u003cstrongu003eWhat can I serve with this soup?u003c/strongu003e

Crusty bread, croutons, or a side salad pairs wonderfully with this rich and aromatic soup.

u003cstrongu003eHow should I store leftovers?u003c/strongu003e

Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 2 months.

u003cstrongu003eCan I use u003ca href=u0022https://tasteisyours.com/sweet-potato-puree-a-quick-and-tasty-side-dish/u0022u003esweet potato puree u003c/au003einstead of fresh sweet potatoes?u003c/strongu003e

While fresh sweet potatoes offer the best flavor and texture, you can use sweet potato puree. Adjust the cooking time accordingly.

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Polish-Style Sweet Potato Salad with a Twist
All RecipesDinner RecipesLunch Recipes

Polish-Style Sweet Potato Salad with a Twist

by Jan Vasil
written by Jan Vasil

Drawing inspiration from traditional Polish flavors and combining them with the richness of sweet potatoes. This unique sweet potato salad recipe offers a delightful fusion of textures and tastes.

The creaminess of cottage cheese with chives pairs beautifully with the crunchy walnuts and juicy pomegranate seeds, making every bite a symphony of flavors.

Recommended recipes:

Polish-Style Sweet Potato Salad with a Twist
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Polish-Style Sweet Potato Salad with a Twist

0 from 0 votes
Recipe by Jan Vasil
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 medium 4 -sized sweet potatoes, peeled and diced

  • 1 cup 1 cottage cheese with chives

  • 1/2 cup 1/2 walnuts, roughly chopped

  • Seeds from 1 pomegranate

  • 2 tablespoons 2 olive oil

  • Salt and freshly ground black pepper, to taste

  • Optional: Fresh chives or parsley for garnish

Directions

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, toss the diced sweet potatoes with olive oil, salt, and pepper.
  • Spread the sweet potatoes on the prepared baking sheet in a single layer.
  • Bake in the preheated oven for about 20-25 minutes or until the sweet potatoes are tender and slightly golden.
  • Once cooked, allow the sweet potatoes to cool to room temperature.
  • In a large salad bowl, combine the cooled sweet potatoes, cottage cheese with chives, chopped walnuts, and pomegranate seeds. Mix gently to combine.
  • Garnish with additional chives or parsley, if desired.
  • Serve immediately, or refrigerate for a few hours to let the flavors meld.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

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FAQ

u003cstrongu003eCan I use regular potatoes instead of sweet potatoes?u003c/strongu003e

While you can use regular potatoes, sweet potatoes offer a distinct flavor and texture that complements the other ingredients in this recipe.

u003cstrongu003eCan I substitute another nut for the walnuts?u003c/strongu003e

Yes, pecans or almonds can be a good substitute, but walnuts provide a unique earthy flavor that pairs well with the sweet potato.

u003cstrongu003eHow long will this salad last in the refrigerator?u003c/strongu003e

Stored in an airtight container, the salad should be consumed within 2-3 days for optimal freshness.

Cau003cstrongu003en I use flavored cottage cheese?u003c/strongu003e

This recipe specifically calls for cottage cheese with chives for added depth, but you can experiment with other flavors or use plain cottage cheese and add fresh herbs.

u003cstrongu003eCan I add other fruits or veggies to this salad?u003c/strongu003e

Absolutely! Consider adding diced apples for added crunch or roasted beets for a sweet, earthy flavor.

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sweet potato wedges
All RecipesGuides

Oven-Baked Sweet Potato Wedges: A Crunchy Delight

by Jan Vasil
written by Jan Vasil

Crispy on the outside, and tender and sweet on the inside, these oven-baked sweet potato wedges are the perfect blend of flavor and texture.

A healthier alternative to fried potatoes, they’re seasoned to perfection and make a fantastic side dish or snack. Dive into this simple recipe and let your oven do the magic!

Oven-Baked Sweet Potato Wedges: A Crunchy Delight
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Oven-Baked Sweet Potato Wedges: A Crunchy Delight

0 from 0 votes
Recipe by Jan Vasil
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 large 4 sweet potatoes, washed and cut into wedges

  • 3 tablespoons 3 olive oil

  • 1 teaspoon 1 smoked paprika

  • 1/2 teaspoon 1/2 garlic powder

  • 1/2 teaspoon 1/2 onion powder

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Optional: fresh rosemary or thyme for garnish

  • Optional: dipping sauces like ketchup, aioli, or yogurt dip

Directions

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, toss the sweet potato wedges with olive oil, ensuring each wedge is well-coated.
  • Mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle this seasoning mix over the wedges and toss again to coat evenly.
  • Arrange the seasoned wedges on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
  • Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through the cooking time, until they are golden brown and crispy on the edges.
  • Remove from the oven and let them cool slightly on the baking sheet.
  • Serve warm with your choice of dipping sauces and garnish with fresh herbs if desired.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

FAQ

u003cstrongu003eCan I use other seasonings for these wedges?u003c/strongu003e

Absolutely! Feel free to experiment with your favorite spices or herbs, such as cumin, chili powder, or even a sprinkle of Parmesan cheese.

u003cstrongu003eHow can I ensure my wedges are crispy?u003c/strongu003e

Ensure your oven is fully preheated before baking, and avoid overcrowding the baking sheet. This allows air to circulate and crisps up the wedges.

u003cstrongu003eHow do I store leftover wedges?u003c/strongu003e

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 425°F for best results.

u003cstrongu003eCan I make these wedges ahead of time?u003c/strongu003e

You can cut and season the wedges ahead of time, but for the crispiest result, bake them just before serving.

u003cstrongu003eAre these wedges gluten-free?u003c/strongu003e

Yes, this recipe is naturally gluten-free. However, if using any additional seasonings or dipping sauces, always check the labels to ensure they’re gluten-free.

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Sweet Potato Puree: A Quick and Tasty Side Dish
All RecipesGuides

Sweet Potato Puree: A Quick and Tasty Side Dish

by Jan Vasil
written by Jan Vasil

Sweet potato puree is a delightful and nutritious alternative to regular mashed potatoes. With its vibrant orange hue and natural sweetness, it’s a side dish that complements a variety of main courses.

Whether you’re looking to spice up your weekday dinners or serve something special for a festive occasion, this quick and easy recipe will not disappoint.

Sweet Potato Puree: A Quick and Tasty Side Dish
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Sweet Potato Puree: A Quick and Tasty Side Dish

0 from 0 votes
Recipe by Jan Vasil Course: All Recipes, GuidesCuisine: WorldDifficulty: easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 medium 4 -sized sweet potatoes, peeled and cubed

  • 2 tablespoons 2 unsalted butter

  • 1/4 cup 1/4 milk (or almond milk for a dairy-free option)

  • 1/2 teaspoon 1/2 salt (or to taste)

  • 1/4 teaspoon 1/4 ground cinnamon (optional)

  • 1 tablespoon 1 maple syrup or honey (optional)

  • Freshly ground black pepper, to taste

Directions

  • Place the cubed sweet potatoes in a large pot and cover with water.
  • Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
  • Drain the sweet potatoes and return them to the pot.
  • Add the butter, milk, salt, and optional ingredients (cinnamon and maple syrup or honey) to the pot.
  • Use a potato masher or hand blender to puree the mixture until smooth and creamy. Adjust seasoning as needed.
  • Serve warm with a sprinkle of freshly ground black pepper on top, if desired.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

FAQ

u003cstrongu003eCan I use regular potatoes instead of sweet potatoes?u003c/strongu003e

While the method is similar, using regular potatoes will result in a different flavor profile. If you prefer regular potatoes, omit the cinnamon and maple syrup/honey. Also, check out the u003ca href=u0022https://tasteisyours.com/traditional-slovak-potato-puree/u0022u003eu003cstrongu003eTraditional Slovak Potato Pureeu003c/strongu003eu003c/au003e recipe.

u003cstrongu003eHow do I store leftover sweet potato puree?u003c/strongu003e

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

u003cstrongu003eCan I freeze the puree for later use?u003c/strongu003e

Yes! Freeze the cooled puree in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

u003cstrongu003eCan I make this vegan?u003c/strongu003e

Absolutely! Substitute the butter with vegan butter or coconut oil, and use almond milk or another plant-based milk in place of regular milk.

u003cstrongu003eHow can I make this puree even creamier?u003c/strongu003e

Consider using heavy cream or full-fat coconut milk in place of regular milk for a richer, creamier texture.

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