2 sweet potatoes
1 large onion
1 tsp olive oil
2 tsp coriander seed (or ground)
1/2 pint chicken (or veg) stock
1/2 chilli (optional)
Bake the sweet potatoes whole at 180 degrees for 40 mins or until soft. Cut in half and scoop or squeeze out cooked flesh. Discard the skins. Grind the coriander in a pestle and mortar.
Peel and finely chop onion. Gently fry the onion in a saucepan, then add the coriander. Stir for a moment, then add the sweet potato and stock. Add chilli, if using.
Leave to simmer for 30 mins then blend. Check seasoning before serving with crusty rolls and butter.