Ingredients
1lbgarnet sweet potatoes,peeled and cut into 1½ inch cubes
2large shallots,peeled and cut in half lengthwise
2tbspextra virgin olive oil
½tspkosher salt
1tspground thyme
¼tspcumin seeds,or ground cumin
3cupschicken stock
⅛tspblack pepper
2tbspsour cream or plain yogurt,greek or regular, omit for paleo version
Preparation
Preheat oven to 450 degrees F.
Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.
Spread the sweet potatoes and shallots out on a foil or silicone lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.
While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.
Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth.
Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using).
