This is one of my signature dishes. I made this recipe when I was 12 years old. If you want to use potato instead of sweet potato, replace the coconut milk with cow's milk. Add your favorite herbs and spices for added flavor, or just prepare it as stated.


Recipe Summary

15 mins
40 mins
55 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.

  • Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

Nutrition Facts

374 calories; protein 4.3g 9% DV; carbohydrates 32.9g 11% DV; fat 26.5g 41% DV; cholesterol 40.8mg 14% DV; sodium 105.4mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
This is my first time making and eating sweet potato soup. I didn't want chunks of onion and garlic so I pureed it all with my immersion blender. Otherwise I followed the recipe (with no idea what size the potatoes should really be) but it came out too thick in my opinion. So I added extra cream until it thinned down some but it was still too thick to my liking. The flavor is quite savory and you can taste the undertones of onion and garlic. The hot sauce didn't come through at all. I guess I expected it to be sweeter because of the coconut milk and heavy cream. I suspect my potatoes were too large. I wish recipes like this called for a certain cup amount of mashed potatoes. Read More