Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Sweet Potato Mostarda
Walnut Topping
Crema
Method
Soup Base
- 1
Prepare Sweet Potatoes
Peel and chop the sweet potatoes into small cubes.
- 2
- 3
Cook Sweet Potatoes
Add the chopped sweet potatoes to the pot. Stir for a few minutes, then pour in the vegetable broth. Add salt, black pepper, cinnamon, and nutmeg. Bring to a boil.
- 4
Simmer
Reduce heat to low and let the soup simmer for about 25 minutes, or until the sweet potatoes are tender.
- 5
Blend Soup
Using an immersion blender, blend the soup until smooth. If necessary, you can transfer it to a blender in batches.
Sweet Potato Mostarda
- 6
Prepare Sweet Potatoes
Peel and dice the sweet potatoes into small pieces.
- 7
Cook Mostarda
In a small saucepan, combine diced sweet potatoes, apple cider vinegar, maple syrup, dijon mustard, and cayenne pepper. Cook over medium heat until the sweet potatoes are soft and the mixture thickens, about 10 minutes.
Walnut Topping
- 8
Crema
- 9
Prepare Crema
In a small bowl, mix sour cream, lemon juice, and salt to taste until smooth.