Southwest Sassy Sweet Potato Chowder - A Slow Cooker Recipe
Recipe type: Soup
Cuisine: Southwest
Serves: 10 to 12
  • 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
  1. 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.
  2. One hour before serving, preheat oven to 425 degrees.
  3. 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.
  4. Ten minutes before serving, spread the pecans on a small baking sheet and bake for 8 to 10 minutes, until browned and fragrant.
  5. 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.
  6. Serve immediately.
Recipe by Everyday Southwest at