Sweet Potato Cappuccino Soup - Air-Fried Sweet Potato and Kimchi Jam Complete the Dish

Steps

1. 1

   Air fry sweet potatoes at 200°C for 40 minutes and divide into bite-sized portions

2. 2

   Prepare the sweet potatoes and green onion

3. 3

   Melt butter in a pot and add sweet potatoes then green onion, cooking until soft

4. 4

   Add milk and heavy cream, bring to a boil, then blend finely and strain through a fine sieve

5. 5

   Cut kimchi into pieces with scissors

6. 6

   Slice green onion into rings

7. 7

   Heat grapeseed oil in a pan and stir-fry green onion then kimchi until all moisture evaporates

8. 8

   Add sugar and reduce over medium heat until syrupy

9. 9

   Add vinegar little by little to adjust the acidity, mix in minced scallion to finish the kimchi jam

10. 10

    Plate with the air-fried sweet potato, kimchi jam, and sweet potato soup to complete