3 to 4 sweet potatoes, cut into a large dice
Salt and pepper
200-400 grams chicken stock
1 piece of ginger, peeled and chopped.
10 grams molasses
20 grams thyme leaves
20 grams honey
200 grams heavy cream
For the Garnish
Walnuts, finely chopped
Preheat an oven to 232°C / 450°F.
Toss the sweet potato chunks with canola oil and salt and pepper. Spread out on a sheet pan and roast until the outsides have browned nicely, typically 20 to 30 minutes.
Place the roasted sweet potatoes into a pot with the chicken stock, ginger, molasses, and thyme. Cook until the sweet potatoes are very soft and the flavors have melded. Start with 200 grams of stock and add more as needed to keep it moist. Add the honey and cream then puree until very smooth using a blender. Strain through a chinois or cheese cloth if you want a finer texture.
Pour the sweet potato soup into your whipping siphon and charge with 1 N20 cream charger. If desired, heat the whipper in hot water until it is warm.
Dispense the soup into soup bowls or cups. Top the soup with the marshmallows, thyme leaves, and walnuts then finish with a drizzle of molasses.