Southwest Sassy Sweet Potato Chowder - A Slow Cooker Recipe
Author: Donna Kelly
Recipe type: Soup
Cuisine: Southwest
Serves: 10 to 12
Ingredients
3 large sweet potatoes, about 2½ pounds, peeled and cut into 1 inch chunks
1 medium yellow onion, chopped
3 cloves garlic, diced
2 chipotle peppers in adobo sauce, diced
2 teaspoons smoked paprika
1 teaspoon cumin
6 cups vegetable broth
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 tablespoon canola oil
½ cup light sour cream, plus extra for garnish
Salt and Pepper to taste
1 cup diced cilantro leaves
1 cup diced pecans
Instructions
Place in a slow cooker the following: ⅔ of the sweet potato chunks, onion, garlic, chipotle pepper, smoked paprika, cumin, vegetable broth, vinegar and soy sauce. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
One hour before serving, preheat oven to 425 degrees.
Toss the remaining sweet potato cubes in oil and spread on a single layer on a baking sheet. Bake for 50 to 60 minutes at top of oven, until soft and lightly browned.
Ten minutes before serving, spread the pecans on a small baking sheet and bake for 8 to 10 minutes, until browned and fragrant.
Whisk the sour cream and some salt and pepper to taste into the soup in slow cooker. Blend in batches in your blender or blend with a stick blender until smooth. Spoon into serving bowls. Top with a few chunks of the roasted sweet potato chunks, a little sour cream drizzled, cilantro and pecans.
Serve immediately.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/southwest-sassy-sweet-potato-chowder-a-slow-cooker-recipe/