Scrub 2 large sweet potatoes and bake at 220 degrees for 30-40 minutes or until cooked through. Once cooked, slit open and set aside to cool.
Heat 1 tbs olive oil in a large saucepan and gently cook 1 large chopped onion. Peel 4 regular potatoes, cut into large chunks, add to the onions and cook for a couple of minutes. Stir in 1 heaped tbs of plain flour, stir well and gradually add 2 pints of vegetable or chicken stock. Add the flesh from the baked sweet potatoes, 1 tsp each of grated nutmeg, ground ginger, white pepper, thyme and ½ tsp cumin. Bring to the boil, cover and simmer for 30 minutes. Blend using a food processor or hand mixer, return to the pan and gently re-heat. Stir in a tbs very low fat fromage frais before serving.
Makes 4 servings.
Nutritional information: 1½ totals or 155 calories, 3g fat and 30g carbs.
Thanks to tescodiets.com who have provided this article.