This recipe came from experimenting with different foods while on a 30-day cleanse. It had to fall within the guidelines of the healing nutrition plan and also be edible for my three little girls - 7,5 & 2. Although they're getting more adventurous, they're pretty specific on what they enjoy and don't, so sweet potatoes fall on their thumbs up list and are healing nutrition plan approved.
Now you must know that I had never made this before, but have become rather adventurous in the kitchen as of late, and a Ninja blender has added to that. Here's what I started with:
4 Large Sweet Potatoes
1/2 Box of Coconut Milk (full fat, non-flavored...)
Ground Ginger (didn't have any fresh this time)
You'll start by peeling your sweet potatoes and cutting them up into slices or cubes. I cut them up as it'll speed up the boiling process to soften them. Once sliced, throw them into a large pot and pour in enough filtered water (RO) to cover them. Boil them until you can stick a fork in them and they slide right off, which took approximately 25-35 minutes on my stove-top.
Once they're all softened, you can remove the pot from the burner to let it cool down some, but do not strain them as you'll use some of the water later. In the meanwhile, go ahead and pour half a box of coconut milk in your blender/food processor (I use a Ninja :) )
You should wait before adding the boiled sweet potatoes, so that they can cool down, or add a couple of ice cubes to speed up the process. Depending on the size of your blender, you may have to blend in two shifts, but if it's large enough you can get it done in one. Add your potatoes with a 2 cups of the water from the pot. Blend away... You can add more water until you reach the desired consistency - for us it had a thicker consistency, not to "soupy."
Once blended, you'll go ahead and add it back to the original pot so it can be reheated to a desired temperature. As you're heating it, this is where you can go ahead and start to add 1 tsp of cinnamon, 2 tsp of nutmeg, and then ginger based on your preference - start with a quarter of a tsp, then work your way up. I got our batch to the point with about a tsp of ginger so that it had a nice little ginger zing, but not overwhelming to where my little girls couldn't or wouldn't eat it. Feel free to add a dollop of sour cream, or drizzle some coconut cream over the soup when served -it'll add a nice chef's touch. Bon appetit!