In my humble opinion sweet potatoes taste more like the UK butternut squash than the real butternut squash. Saying that, if you can get your hands on Bulgarian butternut suqash, use it for this sop instead of sweet potatoes (it will taste almost the same).
Serves 2:
350 gr sweet potatoes (or butternut squash) chopped
1 tbsp olive oil
1 tsp ground coriander
1/2 tsp cinnamon
1 tbsp ground cumin
1/2 tsp turmeric
1 tsp ginger puree or grated fresh ginger root
1/4 tsp mace
1 red chilli deseeded and finely chopped
3/4 l vegetable stock
2 tbsp soured cream or double cream for decoration
Method:
In a pan heat the oil and add the spices, fry for a minute without letting them to burn.
Add the chopped sweet potatoes and stir for 2-3 minutes. Cover with the stock, bring to the boil and simmer for 15 minutes or until the potatoes are soft.
Blend in a blender, ladle in bowls, spoon over the double cream to make swirls.
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