Preheat oven to 200˚C.

Wash sweet potatoes, dry well and then slice in half. 
Place on a large baking tray. 
Drizzle with olive oil and season with Cape Herb & Spice Smokehouse BBQ Seasoning.
 

Flip so that all the sweet potato halves are lying cut side down on the baking tray.
Transfer to the oven and roast for ± 30 minutes, depending on their size, until extremely soft and well caramelised.

While the sweet potatoes are roasting, heat a drizzle of olive oil in a large pot and cook the onion until tender.
Season with Cape Herb & Spice Smokehouse BBQ Seasoning.

Remove sweet potatoes from the oven and allow to cool slightly so that you can handle them. 
Peel away the skins / scoop out the flesh. 
Add the sweet potato flesh to the pot.
Pour in the coconut cream, stock and apple juice. 
Bring to a simmer. 

Switch off the heat and using an immersion blender, blend until smooth. Taste to adjust seasoning. 

Ladle soup into warm bowls and finish with fresh coriander, toasted coconut flakes and a drizzle of coconut cream or yoghurt. 

Serving tip:
For a little flourish - keep a dash of coconut cream aside for drizzling over the dished up soup bowls before serving. You can also use yoghurt or sour cream.