Archive | sweet potato RSS feed for this section

Satisfyingly Simple Sweet Potato Soup in the Instant Pot

9 Dec

I have been travelling recently and returned home quite sick and tired of overly processed and seasoned restaurant food. I just wanted something healthy, simple, and pure. Having just been researching more about the Okinawan Diet, I bought a bag of sweet potatoes and wanted water-dense food or in other words: soup. This is so easy to do with the help of my Instant Pot.


Place all in the Instant Pot in order:

  • 2 large leeks, sliced
  • 4 celery sticks, chopped
  • 4# sweet potato, peeled and chopped in big chunks (I had a mix of Asian and orange sweet potatoes. Wish I had more purple ones!)
  • 3 tsp dried thyme
  • 8 c water


Set for 10 minutes. When done, allow the pressure to come down naturally or do a quick release. Then, add:

  • 4 tsp sea salt

Purée with an immersion blender. Garnish with scallions, cilantro, or seeds and serve with your choice of condiments (nutritional yeast, Bragg’s Amino, etc). Or enjoy this satisfyingly simple sweet potato soup as is.



Easy and Quick Instant Pot Purple Sweet Potato Soup

19 Nov

My good friend Barni, the Sexy Chef, recently posted her recipe for Purple Yam Soup and I fell in love with the deep purple color. I knew I wanted to make some ASAP.


I went to my local Asian shop and found only the frozen purple yams. I bought it and returned home to discover that it contained Blue and Red dyes. Needless to say, I didn’t want to cook it for my family.


This week, I found purple sweet potato at my local health food store. It was organic too!


I adapted Barni’s recipe to fit my lifestyle: I wanted to do yoga while dinner was cooking. So, I just put everything in the Instant Pot and used the immersion blender when it was done. Voilà! Comfort food at its greatest!

Easy and Quick Instant Pot Purple Yam Soup (adapted from Barni’s recipe, serves 8)

Place all of the following in the instant pot (Really! There’s no need to “sauté” the onions, ginger, and celery before adding the rest of the ingredients. All the veggies turn to mush while cooking for this long in the pressure cooker anyway.):

  • 1 onion, sliced
  • 1 1/2 T ginger, sliced
  • 1/2 c celery, chopped
  • 2 1/2 pounds purple yam or sweet potato, peeled and chopped
  • 1/2 c coconut flakes (or substitute with 2 c of coconut/cashew/other vegan milk: simply lessen the amount of water by 2 c and add in the milk after the cooking is done. Just heat the soup for 5 minutes until desired temperature is reached before serving. I have people over right now who have different sensitivities to different vegan milks, therefore opted to using raw coconut flakes to minimize any allergies for anyone. The soup was still delicious.)
  • 8 tsp vegetable bouillon paste, optional (I used Better Than Bouillon’s Vegan No Chicken Base)
  • 8 c water

Set to manual for 15 minutes. Do your yoga and come back when you are done. Purée the soup using an immersion blender. Garnish with:

  • lots of cilantro (this is a MUST! Not only is it aesthetically pleasing, it adds so much to the flavors)


Nourishing for my eyes and body: this is a very easy and simple soup to brighten your early evenings and warm up your cold winter nights.  This soup reminds me of being with my mother: beautiful and comforting. I am so lucky she’s here today to share this soup with me.

Easy Roasted Asian Sweet Potatoes

2 Mar

As a side dish or as a snack, this is comfort food for the whole family.

Easy Roasted Asian Sweet Potato


2 large Asian Sweet Potatoes, chopped into bite size chunks (we love to keep the skin on for extra crunch and nutrients)*

1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon sea salt, or to taste

unrefined olive oil or coconut oil, as needed

1 tablespoon Sucanat, or your choice of sweetener


Easy Roasted Asian Sweet Potato

  1. Heat the oven to 400F.
  2. Mix the sweet potato chunks, cinnamon, sea salt and oil in a pan.
  3. Roast for 45 minutes to 1 hour.
  4. Take out of the oven and sprinkle with Sucanat.
  5. Mix well and serve.

*Note: Make sure to choose the Asian Sweet Potato that is reddish purple on the outside and beige on the inside. When roasted, the edges of the Asian Sweet Potato become deliciously crunchy whereas the regular American Sweet Potato tends to soften dramatically in this recipe.

Saffron Spiced Sweet Potato Soup

30 Nov

One thing that my family and I have had difficulty finding is good raw sweet potato soup recipe.  So, I created one.  This is smooth and subtle.  We love it.
Let saffron steep in citrus juices for 10 minutes:
Pinch of saffron
2 limes, juiced
4 oranges, juiced
Puree citrus mix with the rest of ingredients:
4 teaspoons sea salt
1 tablespoons honey
2 cloves garlic
2 scallions, white and green parts
4 fennel stalks (or celery)
1 avocado
2 medium sweet potatoes, peeled and chopped (around 7 cups)
Garnish with:
Pecans coated in honey
Fennel leaves