Ingredients
½ sweet potato, peeled, chopped
300ml/½ pint hot chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
pinch dried chilli flakes
2 tbsp double cream
1 tbsp chopped fresh chives
olive oil, to garnish
Method
1. Place the sweet potato, stock, salt and freshly ground black pepper and dried chilli flakes into a saucepan. Bring to the boil and simmer for 10-15 minutes, or until the sweet potato is tender.
2. Blend using a stick blender.
3. Pour into a warm serving bowl and top with the double cream. Garnish with the chives and a drizzle of olive oil.
