Grease eight muffin tin holes.
Sweet potato soup
Chop the onion, cut the sweet potatoes into slices approx. 1 cm thick. Heat the butter, sauté the onion, add the sweet potatoes and cook for a further 2 mins.
Pour in the wine and simmer for approx. 5 mins. Add the stock, bring to the boil, reduce the heat. Simmer the potatoes for approx. 20 mins. until soft.
Puree the potatoes with the liquid, season.
Grate the cheese, drain and finely chop the tomatoes, finely chop the rosemary.
Mix the flour, baking powder, cheese, tomatoes, rosemary, salt and pepper in a bowl. Create a well in the centre. Melt the butter, allow to cool. Thoroughly mix the buttermilk, eggs and butter, pour into the well. Mix carefully to form a soft dough.
Transfer the mixture to the prepared muffin tin.
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to stand for a short time, then carefully remove the muffins from the tin.
Shortly before serving, beat the cream until light and fluffy. Plate up the soup, garnish with a little cream and sambal oelek, as desired.
Garnish the muffins with a little rosemary and serve with the sweet potato soup.