Recipe courtesy of Christina Deyo
and
Janette Barber
Janette's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 443
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 83 grams
- Dietary Fiber
- 8 grams
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
Ingredients
2 to 4 tablespoons water
1 medium onion, finely chopped
4 small sweet potatoes (about 2 pounds), peeled, halved lengthwise and cut across into 1/4-inch slices
1 apple, peeled, cored, and chopped
2 1/2 cups fat-free, reduced-sodium chicken broth
1/2 coconut candy bar (recommended: Mounds), finely chopped
2 cups evaporated skim milk
1/4 cup sherry
1 teaspoon ground nutmeg
1 teaspoon cinnamon, plus more for garnish
Salt and freshly ground black pepper
1 can fat free whipped cream, (recommended: fat free Reddi-whip) for garnish
Directions
- Heat 2 tablespoons of water in a large saucepan over medium-high heat. Add onion and cook until softened, adding more water as needed, about 5 minutes. Add the potatoes and apple and stir in the broth. Bring to a boil, lower the heat and simmer until potatoes are very soft, about 45 minutes.
- Puree the potato/apple/broth mixture in a blender, then stir in the chopped candy and blend. Return the mixture back to the saucepan. Add the milk, sherry, nutmeg, and cinnamon. Season with salt and pepper, to taste.
- Ladle the soup into bowls and garnish with whipped cream and a sprinkle of cinnamon. Serve immediately.