I love sweet potatoes like a fat boy loves cake. Sometimes I even crave them.
And, sweet potatoes are a good thing to crave: they are one of nature’s most nutrient-dense foods and are full of anti-oxidant and anti-inflammatory goodness. The old saying about apples should be replaced with “A sweet potato a day keeps the doctor away.” Bring on those beautiful orange root veggies, I say!
I decided to scratch my sweet potato itch this time by making a soup – and I think the sweet richness pairs well with smokiness, so I added chipotle peppers and smoked paprika.
This soup is so easy, that’s it’s almost not even a recipe: just throw everything in a slow cooker and let it simmer away all day – your house will smell amazing, BTW. Then, top with some roasted sweet potato chunks, cilantro leaves and pecans and – HOOOOOoooooo Ray – Sweet Potato Heaven!
SOUTHWEST SASSY SWEET POTATO STEW
Serves 10 to 12 as a first course or 6 to 8 as a main dish.
3 large sweet potatoes, about 2 1/2 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
1/2 cup light sour cream, plus extra for garnish
Salt and Pepper to taste
1 cup diced cilantro leaves
1 cup diced pecans
Place in a slow cooker the following: 2/3 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.
Food bloggers’ adventures with southwest yammy goodness:
Sweet Potato and Black Bean Enchiladas, Karina’s Kitchen
Hatch Chile Sweet Potato Stew, Gluten Free Goddess
Sweet Potato Chili, A Year of Slow Cooking
Chipotle Smashed Sweet Potatoes, Serious Eats
Turkey and Sweet Potato Enchiladas, Gluten Free Goddess
— posted by Donna