For the sweet potato soup, sauté the onion in a little oil until translucent. Add the peeled sweet potatoes and deglaze with white wine.
Add the vegetable stock and simmer until the potatoes are soft. Mash and season to taste with the spices. Thicken with a little flour if necessary.
For the rolls, roll out the bread slices with a rolling pin. Spread with the fish spread and roll up. Wrap with the raw ham and fry in a pan until crispy on all sides.
Serve 3 rolls on a wooden skewer with the soup.
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