SOUTHERN SWEET POTATO SOUP
I really love sweet potatoes, and find them a very healthful side dish. So I've tried making them into more main dishes. Not too sweet, this soup will warm your insides and become a new favorite comfort food. Be sure to check out the simpler version in the last step.
Provided by Susan Feliciano
Categories Other Soups
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Peel and cut sweet potatoes into ½" chunks; set aside.
- 2. In large, heavy bottomed soup kettle, heat butter or oil over medium heat. Cook onion, celery and carrots until onion softens, about 4 minutes. Add bell pepper and garlic; stir and cook another 2-3 minutes until fragrant.
- 3. Add 6 cups of the chicken broth, reserving ½ cup. Add molasses, potatoes, salt, cinnamon, and turmeric. Bring to a boil, lower heat, cover and simmer 30 minutes or until sweet potatoes are soft. Stir occasionally.
- 4. Stir cornstarch into reserved ½ cup chicken broth, then stir this into the soup. Simmer another 10 minutes.
- 5. If desired, puree the soup with a hand blender or in a food processor. Return soup to pot and stir in the half & half. Heat to serving temperature but do not boil. Season to taste with salt and pepper.
- 6. Quicker version using canned sweet potatoes: Use two 15-ounce cans sweet potatoes. Drain and reserve the liquid, and cut potatoes into ½" chunks. Add chicken broth to the reserved liquid to make the 6 ½ cups. Use 2 cups frozen Mirapoix mix to replace the onion, celery and carrots in step 2. Omit molasses and ½ tsp of the salt. You may only need to simmer 15 minutes instead of 30 in step 3. Proceed as above.
SIMPLE SWEET POTATO SOUP
This delicious soup has only 6 ingredients. It was given to me by my boyfriend's mom who adapted it from another recipe. It can be as thick or thin as you like, and I like it quite thick. To dress it up when serving, drizzle some cream on top and float a lime twist or slice of lime on top. Delicious hot or cold.
Provided by S Mcc
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
- Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 37.8 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 290.5 mg, Sugar 10.1 g
SOUTHERN SWEET POTATO SOUP
A sweeter twist on potato soup. Posted for ZWT III. This is a great soup that I actually even like in the summer because it's got a light flavor. Very good and very sweet.
Provided by I Cook Therefore I
Categories Yam/Sweet Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- Line the broiling pan with foil and spread the cubed sweet potato in a single layer and drizzle the first amount of oil over the potatoes.
- Roast the potatoes for about 15-20 minutes, turn once
- Heat the second amount of oil in a soup pan over medium heat and cook the onion, garlic, celery, and shallot until soft.
- Add the tomato paste and stir until combined with vegetables.
- Add the broth, cream corn, bay leaf and bring to a boil, add the baking potato and cover the pot and simmer 25-30 minutes or until the potato is tender.
- Add the sweet potatoes, whole corn kernels, and cream or milk, stir well.
- Season to taste with salt and pepper.
- Note: you can certainly make this soup vegan by leaving out the cream or milk, it is just as good.
- Enjoy!
Nutrition Facts : Calories 347.8, Fat 7.7, SaturatedFat 1.5, Cholesterol 4, Sodium 685.2, Carbohydrate 67.8, Fiber 7.2, Sugar 7.2, Protein 9.6
SOUTHERN SWEET POTATO CASSEROLE
This sweet potato casserole is a Southern classic. So sweet and delicious.
Provided by Mark Stroginis
Time 1h55m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a foil- or parchment-lined baking sheet.
- Bake in the preheated oven until very tender, 1 to 1 1/2 hours. Remove from the oven and allow to cool briefly, about 5 minutes. Peel.
- Transfer peeled sweet potatoes into a large bowl of an electric mixer fitted with beaters or a whisk attachment. Mix on low speed to begin mashing them. Add 1/2 cup butter and mix until absorbed. Add white sugar, honey, brown sugar, 1 3/4 teaspoon salt, and 3/4 teaspoon nutmeg; mix until thoroughly blended. Add eggs and vanilla and beat on medium speed for 2 minutes.
- Reduce mixer speed to low and slowly add the heated milk. Taste and adjust salt and nutmeg if needed.
- Grease a 9x13x2-inch baking dish with 1 tablespoon softened butter and pour potato mixture into it.
- Pour brown sugar, flour, cinnamon, nutmeg, and salt for topping into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some pea-sized pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes.
- Bake in the preheated oven until topping is golden brown and crisp and sweet potatoes are set, but still slightly loose in the center, 30 to 45 minutes.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 77.8 g, Cholesterol 81.1 mg, Fat 22.5 g, Fiber 6 g, Protein 7.5 g, SaturatedFat 10.5 g, Sodium 466.2 mg, Sugar 44 g
SOUTHERN POTATO SOUP
This is a family recipe I'm ever so happy to share! At times I substitute precooked Hickory Smoked Bacon in place of Ham and serve w/what else? Potato rolls, or ever better- Hawaiian Bread Rolls ;) I've never actually measured any of this-I just do it! So, have fun w/it!
Provided by Tallie in Pacific NW
Categories < 60 Mins
Time 55m
Yield 2 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, on medium heat saute diced onion and ham in olive oil.
- Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
- Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
- Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
- Add cornstarch/water mixture to thicken.
- Enjoy!
Nutrition Facts : Calories 346.6, Fat 10.9, SaturatedFat 3.5, Cholesterol 12.3, Sodium 420.4, Carbohydrate 55.2, Fiber 6.6, Sugar 2.8, Protein 8.9
SWEET POTATO BISCUITS
Who says that sweet potatoes are just for side dishes and southern pies? Stir sweet potatoes into biscuits for a nice flavor change.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Stir all ingredients until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 290 mg
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EASY CREAMY SOUTHERN SWEET POTATO SOUP
From gritsandpinecones.com
5/5 (2)Total Time 55 minsCategory Lunch, Main Dish, SoupCalories 290 per serving
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion, and carrots and cook for about 5 minutes or until the vegetables are tender. Add the garlic, and cook for 1 minute or until the garlic is fragrant.
- Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.
- Add the chicken stock, bring to a simmer and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.
- Remove the pan from the heat, remove the sprig of thyme, and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup. Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn't splatter and cover the top of the blender with a folded dish towel to prevent the soup from splashing out.
SWEET POTATO SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 50 mins
- Heat oil in a large Dutch oven over medium-high. Add onion and carrots, and cook, stirring, until softened, about 5 minutes. Add garlic, and cook, stirring, until fragrant, 1 minute. Add sweet potatoes, Yukon Gold potatoes, salt, black pepper, cumin, cinnamon, and cayenne pepper, and cook, stirring, 1 minute. Add stock; bring to a boil. Reduce heat to medium-low, and simmer until potatoes are very tender, about 30 minutes.
- Melt butter in a skillet over medium-high. Add pecans, and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.
- Transfer potato mixture, in batches, to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. (Or process soup in Dutch oven using an immersion blender.)
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