George Washington Carver's 1916 peanut butter experiments accidentally created this soup when sweet potato harvest storage went wrong.
Sweet Potato + Peanut Butter Soup
Dive into a bowl of creamy goodness with our Sweet Potato and Peanut Butter Soup! This vibrant dish combines the natural sweetness of roasted sweet potatoes with the rich, nutty flavor of peanut butter, creating a warm hug in every spoonful. Topped with a sprinkle of fresh herbs, it’s a delightful blend of comfort and nutrition that’ll keep you coming back for more!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
The Story
This soup is pure American ingenuity meets West African groundnut stew—when enslaved Africans brought their peanut-based soup traditions to colonial Virginia in the 1600s, they discovered sweet potatoes thriving in Southern soil and created this brilliant mashup that's been quietly conquering dinner tables from Charleston to California ever since, proving fusion cuisine existed centuries before celebrity chefs took credit.
Regional Twist
In North Carolina's Piedmont region, they swap the tinned tomatoes for fire-roasted local varieties and add a splash of bourbon alongside the lime juice for proper Southern sophistication.
📝 Ingredients
Shopping List
- 1 cup (118 ml) coconut cream
- 1 lime lime
- 2 shallots shallots
- 2 cups (473 ml) spinach
- 2 medium sweet potatoes
- 1 can tinned tomatoes
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- garlic (to taste)
- olive oil (to taste)
- 1 cup (114 g) peanut butter
- smoked paprika (to taste)
- 4 cups (946 ml) vegetable stock
👨🍳 Instructions
- 1
Preheat the oven and season sweet potatoes and garlic with smoked paprika, cumin, and olive oil. Roast until tender and browned.
- 2
Slice and sauté shallots in a pan.
- 3
Add peanut butter, more smoked paprika, cumin, and tinned tomatoes to the shallots.
- 4
Pour in the roasted sweet potatoes and squeeze in the garlic cloves.
- 5
Add vegetable stock and coconut cream, then leave to thicken.
- 6
Blitz the mixture until smooth, if desired.
- 7
Finish with spinach and the juice of a lime.
💡 Pro Tips
- ✓Roast sweet potatoes at 425°F for 35-45 minutes until caramelized because the Maillard reaction creates complex flavors that won't develop in boiled potatoes.technique425°F for 35-45 minutes
- ✓Temper your peanut butter by mixing it with 2-3 tablespoons of hot stock before adding to prevent seizing and ensure smooth emulsification.technique2-3 tablespoons hot stock
- ✓Use natural peanut butter without stabilizers because added oils and sugars can break the soup's emulsion and create a greasy surface layer.ingredient
- ✓Simmer the soup for exactly 15-20 minutes after adding stock to allow starches from sweet potatoes to naturally thicken without overcooking the peanut oils.timing15-20 minutes
- ✓Add coconut cream off heat and stir gently because high temperatures above 180°F will cause the coconut solids to separate and curdle.techniqueBelow 180°F
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
George Washington Carver's 1916 peanut butter experiments accidentally created this soup when sweet potato harvest storage went wrong.
Sweet Potato + Peanut Butter Soup
Dive into a bowl of creamy goodness with our Sweet Potato and Peanut Butter Soup! This vibrant dish combines the natural sweetness of roasted sweet potatoes with the rich, nutty flavor of peanut butter, creating a warm hug in every spoonful. Topped with a sprinkle of fresh herbs, it’s a delightful blend of comfort and nutrition that’ll keep you coming back for more!
The Story
This soup is pure American ingenuity meets West African groundnut stew—when enslaved Africans brought their peanut-based soup traditions to colonial Virginia in the 1600s, they discovered sweet potatoes thriving in Southern soil and created this brilliant mashup that's been quietly conquering dinner tables from Charleston to California ever since, proving fusion cuisine existed centuries before celebrity chefs took credit.
Regional Twist
In North Carolina's Piedmont region, they swap the tinned tomatoes for fire-roasted local varieties and add a splash of bourbon alongside the lime juice for proper Southern sophistication.
📝 Ingredients
Shopping List
- 1 cup (118 ml) coconut cream
- 1 lime lime
- 2 shallots shallots
- 2 cups (473 ml) spinach
- 2 medium sweet potatoes
- 1 can tinned tomatoes
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- garlic (to taste)
- olive oil (to taste)
- 1 cup (114 g) peanut butter
- smoked paprika (to taste)
- 4 cups (946 ml) vegetable stock
👨🍳 Instructions
- 1
Preheat the oven and season sweet potatoes and garlic with smoked paprika, cumin, and olive oil. Roast until tender and browned.
- 2
Slice and sauté shallots in a pan.
- 3
Add peanut butter, more smoked paprika, cumin, and tinned tomatoes to the shallots.
- 4
Pour in the roasted sweet potatoes and squeeze in the garlic cloves.
- 5
Add vegetable stock and coconut cream, then leave to thicken.
- 6
Blitz the mixture until smooth, if desired.
- 7
Finish with spinach and the juice of a lime.
💡 Pro Tips
- ✓Roast sweet potatoes at 425°F for 35-45 minutes until caramelized because the Maillard reaction creates complex flavors that won't develop in boiled potatoes.technique425°F for 35-45 minutes
- ✓Temper your peanut butter by mixing it with 2-3 tablespoons of hot stock before adding to prevent seizing and ensure smooth emulsification.technique2-3 tablespoons hot stock
- ✓Use natural peanut butter without stabilizers because added oils and sugars can break the soup's emulsion and create a greasy surface layer.ingredient
- ✓Simmer the soup for exactly 15-20 minutes after adding stock to allow starches from sweet potatoes to naturally thicken without overcooking the peanut oils.timing15-20 minutes
- ✓Add coconut cream off heat and stir gently because high temperatures above 180°F will cause the coconut solids to separate and curdle.techniqueBelow 180°F