Ingredients

• 1 tablespoon olive oil
• 1 onion
• 1 clove garlic
• 500 g sweet potatoes (one large)
• 3 1/2 cups broth

Spices:

• 1/2 teaspoon each of ground cumin, ground coriander and hot paprika

For serving:

• ricotta, lime zest and juice, fresh cilantro, ground smoked paprika

Preparation

1. In a pot on oil cook the onion until translucent, add minced garlic and simmer together for a moment. Add peeled sweet potato cut into cubes, season with salt. Sauté, stirring occasionally, for about 5 minutes, add the spices and sauté for another minute.
2. Pour in hot broth and bring to a boil. Cook for about 15 minutes until the sweet potatoes are tender. Blend into cream and serve with ricotta seasoned with lime zest and fresh cilantro, sprinkle with smoked paprika.