30 gm butter
1 medium-sized onion, finely chopped
150 gm cashews
150 gm pineapple (peeled, eyes removed and cut into chunks)
2 garlic cloves, finely chopped
4 sweet potatoes, peeled and diced
450 ml vegetable stock
100 ml urrak (you can substitute this with vodka)
150 gm fresh cream
Salt and freshly ground black pepper to taste
Fresh coriander for garnish
1. Melt butter in a skillet over medium-low heat. Add onion and sauté until soft, stirring it often. Add garlic and sauté for an additional two minutes.
2. Add pineapple, potatoes, vegetable stock, urrak, cream, salt and pepper. Bring to a boil, reduce heat to medium, and simmer for 15 minutes until potatoes are tender.
3. Process it in a blender or food processor until smooth. Strain and chill. Serve cold, garnished with chopped coriander leaves.