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French · Soup

Cream and nutmeg Sweet Potato Ramen

Weeknight-friendly Sweet Potato Ramen with the cream and nutmeg we come back to again and again. Big flavour, short shopping list.

4.9 from 3,259 cooks
Prep20 min
Cook120 min
Serves6
LevelMedium
Free to cook
Cream and nutmeg Sweet Potato Ramen
Method

How to cook it

Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the sweet potato dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the sweet potatoes and braise until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the dry white wine and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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