Chef Jacob Moss Lido at Dolphin Bay Resort and Spa


Chef Jacob Moss with Lido at the Dolphin Bay Resort and Spa was kind enough to be the very first guest on our new Market Fresh broadcast.

He grew up on the Central Coast and now sources many of his ingredients from local farmers.

2 whole sweet potatoes
2 whole yam
vegetable stock or water
1 cup manufacturing cream
2 tsps rice vinegar
1 Tbs salt
¼ cup brown sugar
olive oil

Cut yams and sweet potatoes in half length-wise and smoke for about 15 minutes in a barbeque.* Remove sweet potatoes and yams from grill and place on lightly oiled baking sheet. Roast in 375 degree oven for approximately 1 hour or until tender. Remove from heat let cool. Once cool to the touch, use a spoon to scoop out the potato meat into a bowl and discard skins. Coat the bottom of a large soup pot with olive oil then slowly cook chopped leeks over medium/low heat until caramelized. Add potato meat, cover with vegetable stock or water, and bring to a boil. Once boiling, reduce heat and let simmer for about 30 minutes until leeks are tender. Puree soup with an immersion blender, add cream and season with vinegar, salt and brown sugar. Taste and adjust the seasoning as necessary.

*Smoking is a process to flavor, cook and preserve food. Most of the time you see meats and fish smoked, however I like to smoke cheeses and vegetables as well. There are several ways to smoke sweet potatoes and any of them will give your soup an added depth of flavor. You can purchase wood chips such as hickory or apple wood at any grocery store. The wood chips should be soaked in water for at least 2 hours before you utilized in the barbeque, so that they don't burn and give your food a bitter flavor.

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