About this recipe: Serve hot with dollop of crème fraîche and garnish of chopped chives.
Substitute double or single cream for the buttermilk if desired.
Something else. I switched the numbers for the potatoes and sweet potatoes so that there are more sweet potatoes. Cut the thyme and add 4 tbsp chopped coriander, 2 tsp paprika, 1/4 tsp. curry powder and 1/4 tsp. cinnamon. Garnish with coriander and soured cream instead of chives. Brilliant. This had a great colour and consistency. I expected a more earthy, filling quality, but it's even better the next morning. Use an immersion blender to purée it all. It's easier than transferring it to a traditional blender - 24 Jul 2008
Something else. I made a few changes to start -- I increased the number of sweet potatoes to 4, and regular potatoes to about 2.5. Along with the onions and garlic, I sauteed about a 2 chopped carrots. I decreased the water by about 1/3, and made up the difference with chicken stock. After the spices were added, I also added 1 generous tablespoon cinnamon, and a full pint of buttermilk. While the spices do give this dish flavour, the sweet potato flavour is sorely lacking. I will likely up the number of sweet potatoes next time to 5 or 6, and definitely cut back on the amount of regular potatoes, nutmeg and thyme as they were a bit overpowering. - 24 Jul 2008
wonderfully tasty!!! - 05 Oct 2009