Today was the first time I have ever cooked purple sweet potatoes... It was love on first sight. Good enough to drive out the winter ghosts and enliven your spirits, so here goes:

(for 2-4 people)
2 purple sweet potatoes
1 onion
1,5 cups of cubed chicken
granulated porcini broth or chicken boullion
1 inch of ginger root
3-4 sprigs of thyme
olive oil
agar agar or cornstarch


spices:
salt
fennel seeds
red pepper
cloves
cinnamon
allspice
a few drops of rose water

Cut onion into 1/8ths and sautee together with chicken in olive oil, add salt. Meanwhile boil about 1 liter of water (or a little more) with a pinch of salt, add broth/boullion, slice sweet potatoes and boil in the broth. Add sauteed chicken and onion, chop ginger and add, boil some more, add thyme, then add all the spices. When potatoes are soft, dissolve agar agar/corn starch in water and add to thicken it.

I had nothing else at hand, but I am sure, variations of this purple soup can be made by adding orange, green and red, like pumpkin, carrots, brussel sprouts or even cranberries or other dried fruit, as the sweet potatoes are neutral enough to go with fruit too (I love everything dark red and purple among the vegetables and fruits). Or you could leave out the corn starch and mash up/strain the sweet potatoes instead.

If somebody has more recipes for purple sweet ptatoes, I would really like to know, as I said, I am in love. ; )