1 chili
1 clove of garlic
3 tablespoons of oil for frying
500 g sweet potato puree
3 tablespoons of white wine
2 pieces oat cream
1 chicken stock cube
Chili salt for finishing
Cut the garlic clove and chili into small peaces. Sauté chili and garlic in oil for a few minutes. Add white wine and bring to a boil. Pour in the sweet potato puree, oat cream and chicken stock cube into the pot. Cook slowly for 20 minutes and finish the chili with salt.
