Not Too Sweet Sweet Potato Soup Food

NOT-TOO-SWEET SWEET POTATO SOUP

Not-Too-Sweet Sweet Potato Soup image

This soup is easy, healthy, and turned out delicious. This would be very good served with a side salad or some chips and dip. It can be served as the main course or as an appetizer in little shot glasses. The whole family will enjoy!

Provided by Marni

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 3h30m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups low-sodium chicken broth
1 (15 ounce) can chickpeas, drained and rinsed
1 pound sweet potatoes, or more to taste, cut into cubes
6 ounces butternut squash cubes, or more to taste
¼ cup thinly sliced yellow onion
2 tablespoons grated fresh ginger
2 cloves garlic, minced
½ teaspoon ground nutmeg
1 pinch cayenne pepper, or more to taste

Steps:

Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
Blend soup using an immersion blender, or in batches in a food processor, until smooth.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 46.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 7.6 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 387.2 mg, Sugar 7 g

SWEET POTATO SOUP

Sweet Potato Soup image

This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving. It may be your first course, one that's deeply flavored but not dense and heavy. Or you could ladle it into small cups for guests to sip as an hors d'oeuvre before they are seated. And it provides a reason to skip the sweet potato casserole topped with marshmallows. (Though it is a tradition in many households, it's not a favorite of mine - but I did give it a shout-out by garnishing the soup with lightly toasted mini-marshmallows.) Regardless of how you serve this silken soup, be assured that it's light enough to welcome a white wine, yet rich enough to pair with red.

Provided by Florence Fabricant

Categories dinner, editors' pick, soups and stews, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 ounces (1/2 stick) unsalted butter
1 large clove garlic, minced
1 medium-size onion, diced
1 medium-size carrot, peeled and diced
1 rib celery, peeled and diced
1 sprig fresh thyme, leaves only
1 1/4 pounds sweet potatoes, peeled and diced
1 1/4 pounds tart apples, peeled and diced
12 ounces Belgian style white beer
1 cinnamon stick
Salt and ground black pepper
1/2 teaspoon ground nutmeg
1 cup heavy cream
40 mini-marshmallows

Steps:

Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.
Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.
Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they're lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 581 milligrams, Sugar 12 grams, TransFat 0 grams

NOT TOO SWEET SWEET POTATOES

Not Too Sweet Sweet Potatoes image

I needed a good sweet potato recipe for Thanksgiving that satisfied the marshmallow topping brigade as well as those of us who didn't want something quite so sweet. So I played around with a variety of recipes and came up with this. It's definitely sweet, but not too sweet. And no marshmallow in sight!

Provided by chillibite

Categories Yam/Sweet Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs sweet potatoes or 3 lbs yams
1/2 cup butter
1/4 cup honey
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 cup sliced almonds

Steps:

Heat oven to 350°F.
Peel sweet potatoes and chop into one inch cubes.
Melt butter and honey together in the microwave or on the stovetop.
Stir spices, salt and lemon juice into butter mixture.
Place sweet potatoes in a casserole dish.
Pour butter mixture over sweet potatoes and stir to coat well.
Bake for about 1 hour, until sweet potatoes are soft. Stirring occasionally.
Once sweet potatoes are done, sprinkle almonds over the top before serving.

Nutrition Facts : Calories 422.1, Fat 19.5, SaturatedFat 10.2, Cholesterol 40.7, Sodium 428.7, Carbohydrate 59.6, Fiber 8.1, Sugar 21.6, Protein 5.5

NOT SWEET, SWEET POTATOES

Not Sweet, Sweet Potatoes image

My husband and I love this recipe. They are very easy to make and make a delicious side for steak. Did you know....one baked sweet potato provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories. This nutritious vegetable provides 42 percent of the Recommended Daily Allowance (RDA) for vitamin C, 6 percent of the RDA for calcium, 10 percent of the RDA for iron, and 8 percent of the RDA for thiamine for healthy adults. It is low in sodium and is a good source of fiber and other important vitamins and minerals including beta carotene.

Provided by Suzy Q Z

Categories Yam/Sweet Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs sweet potatoes, peeled and quartered
2 tablespoons light Italian dressing
1/2 cup finely chopped onion
1/2 cup sour cream
1 tablespoon brown sugar

Steps:

cook sweet potatoes in boiling water 10 minutes or until tender.
drain sweet potatoes, set aside.
heat italian dressing in pan, med-high.
add onion cook & stir 5 minutes.
Add sweet potatoes, mash lightly.
add brown sugar, sour cream.
stir until heated through.

Nutrition Facts : Calories 242.3, Fat 7.2, SaturatedFat 3.9, Cholesterol 12.7, Sodium 166.7, Carbohydrate 41.5, Fiber 5.5, Sugar 11.7, Protein 3.9

SWEET POTATO & PEAR SOUP

Sweet Potato & Pear Soup image

This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup.

Provided by bluemoon downunder

Categories Yam/Sweet Potato

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons butter
2 yellow onions, finely chopped
2 lbs sweet potatoes, peeled and diced
4 pears, peeled,cored and diced or 2 (15 ounce) cans pears, without juice
6 -8 cups chicken broth or 6 -8 cups vegetable broth
1 -2 cup white wine (optional)
1 -2 cup Greek yogurt, to taste
chopped of fresh mint or parsley, to garnish

Steps:

Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
Cool the soup for about 30 minutes.
If using canned pears, drain these well, reserve the juice and add the pears now.
They will help to cool down the soup.
There is no need to chop the pears as the soup is about to be processed.
In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
Return the soup to the pot.
If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
If serving later: refrigerate after processing.
If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
If freezing: freeze after processing.
When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.

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Not Too Sweet Sweet Potato Soup Food

NOT-TOO-SWEET SWEET POTATO SOUP

This soup is easy, healthy, and turned out delicious. This would be very good served with a side salad or some chips and dip. It can be served as the main course or as an appetizer in little shot glasses. The whole family will enjoy!

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