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Cream of sweet potato with bacon

Cream of sweet potato with bacon

Overcooked, overcrisp bacon is bad for your health, so we prefer to cook it for a shorter time.


  • 4 slices bacon
  • 2 Tbsp coconut oil
  • 3 onions, chopped
  • 1 small leek, sliced
  • 4 cloves garlic, chopped
  • 2 Tbsp smoked paprika or Cajun spices
  • Reshampatti to taste
  • star anise (opt.)
  • 4 cups sweet potatoes, cubed
  • ½ cup white wine
  • 2 cups chicken stock or water
  • 2 cups coconut milk
  • vanilla bean, halved
  • Salt and pepper to taste
  • 4 Tbsp red onion, chopped
  • 2 scallions, sliced
  • 1 lime


  1. 1

    In a large pot, cook bacon in coconut oil on medium heat. Remove bacon when it’s cooked; set aside.

  2. 2

    Add onion, leeks and garlic and cook for a few minutes, until the onions are translucent.

  3. 3

    Add paprika, chile, anise and sweet potatoes. Stir well, add the wine and sautée for 3 more minutes. Add stock, coconut milk, vanilla, salt and pepper. Stir and cook until the sweet potato is tender, about 20-30 minutes.

  4. 4

    Remove vanilla bean and star anise, and purée until smooth with a stick blender. Add water if the soup is too thick. Serve garnished with bacon, red onion and shallots, accompanied with lime quarters.

A variation of the Coconut Cream of Squash from The Spice Trekkers Cook at Home