Roasted Sweet Potato Coconut Stew

5 cups peeled and diced sweet potatoes

4 tablespoons olive oil, divided

½ teaspoon kosher or sea salt

3 carrots, sliced or diced

4 celery ribs, diced

2 onions, diced

3 garlic cloves, minced

6 cups vegetable stock

1 can (14 ounces) coconut milk

1 bag (10 ounces) fresh spinach

Hot sauce, for serving

Heat oven to 425 degrees.

Arrange sweet potatos in a single layer on a baking sheet; drizzle with 2 tablespoons olive oil and salt. Roast until tender and slightly caramelized, about 20-25 minutes. Set aside and allow to cool.

Add remaining 2 tablespoons olive oil to a soup pot and sauté carrot, celery, onion and garlic until tender. Add vegetable stock and bring to a boil.

Take half of the cooled sweet potato and place in a blender. Add the coconut milk and blend until completely smooth. Add to pot and stir. Reduce heat to simmer. Add remaining diced roasted sweet potatoes and fresh spinach. Season to taste; pass hot sauce at the table.

Serves eight.

Andrea Taylor, food52.com