- Chicken stock
- Three sweet potato or yams
- Two bulbs of garlic
- 1 large yellow onion
- Fresh basil
First I brown the garlic and onion in some butter or ghee. Then I pour in the chicken stock and the cubed yams.
Cover and cook for about 30 min. You don’t want the yams to be mushy. Toss in some fresh basil and a little sea salt at the end and enjoy!
In this pic I am also having some fresh prickly pair juice.