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method: Use the sweet potatoes with their skins, so first thoroughly clean them with a brush under running water and remove unevenness or damaged spots. Wipe dry and then clean with a vegetable peeler. Mix the peels with olive oil (1 tbsp), a pinch of salt and place on a baking sheet. Bake for 12-13 minutes at 180°C/356°F (hot air/fan mode).
Fry the finely chopped onion on melted butter (30 g) in a larger pot for 5 minutes. Then add chopped garlic and grated ginger. After another 3 minutes, season with a pinch of ground black pepper, salt (1 teaspoon) and turmeric (1 teaspoon), fry briefly and immediately add the sweet potatoes cut into smaller cubes. Pour in milk (500 ml), water (200 ml) and cook under the lid for 17 minutes. After cooking, take a third of the soup from the pot, blender it separately and then return back to the main pot. Add cream (200 ml), boil briefly, remove from heat source and allow to stand for at least a quarter of an hour before serving.
Put a spoonful of mixed bryndza (slovak sheep cheese) into each portion, season with pepper, sprinkle richly with parsley and decorate with sweet potato chips from the oven.
cooking time: 50 minutes
sweet potatoes 1 kg (2 larger pieces)
onion 1 pc
garlic 4 pcs (cloves)
ginger 1 tbsp
butter 30 g
milk 500 ml
cream 200 ml (whipping cream)
bryndza 200 g
olive oil 1 tbsp
turmeric 1 teaspoon
parsley, salt, black pepper, colored pepper