1 chili

1 clove of garlic

3 tablespoons of oil for frying

500 g sweet potato puree

3 tablespoons of white wine

2 pieces oat cream

1 chicken stock cube

Chili salt for finishing

Cut the garlic clove and chili into small peaces. Sauté chili and garlic in oil for a few minutes. Add white wine and bring to a boil. Pour in the sweet potato puree, oat cream and chicken stock cube into the pot.  Cook slowly for 20 minutes and finish the chili with salt.

Thank you for the recipe Sirly Ylläsjärvi  @sirly.yllasjarvi