Sweet Potato Soup With Springbok Biltong

Upgrade your standard sweet potato soup with some biltong and sweet potato crisp and a glass of Leopard’s Leap Shiraz.


  • 2 large purple sweet potatoes, washed, peeled and diced
  • 50 g butter
  • 200 ml vegetable stock
  • 200 ml milk (plus 250 ml milk for later)
  • 250 ml cream
  • salt
  • 1 rasher of springbok biltong, thinly sliced (keep some biltong whole, to grate over the soup later)


  1. Place the diced sweet potato and butter into a pot with a lid. Add the veg stock and the 200 ml milk to cover the sweet potato.
  2. Season with salt, place the lid onto the pot and bring to the boil. Allow the sweet potato to cook until soft.
  3. Add the cream to the pot and bring to the boil. Cook until the sweet falls apart.
  4. Place the creamy sweet potato into a blender bowl and blend to a smooth pure – pass the sweet potato puree through a fine sieve for a smooth finish. Taste and adjust the seasoning. Add more milk to thin the soup out to the desired consistency.
  5. Garnish the soup with sliced biltong and grate some of the biltong finely over the soup.
  6. Serve warm.

For the Sweet potato chips

  • 1 purple sweet potato, washed and peeled
  • salt
  • oil for frying


Using a peeler, continue to peel the sweet potato into broad ribbons. Place the ribbons into medium hot oil. Fry until golden, remove from the oil, season and drain. Keep the crisp chips on paper to drain as much oil as possible.

Add the chips to the soup for texture.