For most of my life, I was on Team “I Hate Sweet Potatoes.” I tried a bite…once…
I was pregnant with my first baby, and went to an after work fundraising event my office was having at a restaurant. I was starving of course and reached for what I thought to be a spicy cajun french fry. Panic rose as I bit into the soft sweet fleshy fry and immediately gagged, looked for a garbage can, and made quite a scene spitting it out.
It was disgustingly rude of me, and I know I shouldn’t have, but I played the pregnancy card claiming to be uncontrollably nauseous. I might have grown up a bit since then.
Somehow, I switched teams. Now I’m Team Sweet Potato Everything. Sweet Potatoes For President.
I know what you’re thinking. I only started being a fan of the band once they were played on the radio. You heard of them first. Let’s just be happy that I finally came around.
Sweet potatoes are loaded in vitamins, minerals and antioxidants. A bowl of this soup is a tasty way to sneak all those goodies into your day.
Top with Pepita Pesto and adobo sauce for an extra kick.
Smells and tastes like fall!!!
- 2 sweet potatoes
- ½ Tbsp. olive oil or coconut oil
- 2½ cups chicken stock
- 1 chipotle pepper in adobo sauce
- ¼ tsp. nutmeg
- ¼ tsp. cinnamon
- ⅛ tsp cumin
- ½ cup unflavored/unsweetened flax seed milk (or almond milk)
- Preheat oven to 375.
- Peel and chop sweet potatoes into large chunks.
- Toss with ½ Tbsp olive oil (or coconut)
- Bake until tender- about 35 minutes.
- Transfer to food processor or blender.
- Add about half the stock.
- Add spices and chipotle pepper.
- Blend until smooth.
- Pour into medium pot.
- Optional: Pour and press puree through fine mesh sieve for silky smooth soup.
- Slowly heat to simmer and add remaining stock and flax seed milk.
- Salt and pepper to taste.
Adjust the spices and chipotle pepper to your taste.
Add this to your Thanksgiving menu as an alternative to your traditional sweet potato dish.