Sweet potatoes are an excellent source of carotenoid antioxidants; they also contain calcium, thiamine & potassium, are high in fiber, vitamins A & C.
Cream of Sweet Potato Soup
3 large sweet potatoes
3 (14 oz) cans low-sodium chicken broth
1/4 cup brown sugar, or more to taste
1/2 teaspoon salt (to taste)
1/4 teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
1/3 cup heavy cream
TO MAKE:
- Preheat oven to 350ºF
- Bake sweet potatoes in preheated oven until soft, about 1.5 hours (you can also use a microwave). Let cool slightly.
- Peel sweet potatoes & puree with chicken broth in batches, using enough broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper & cayenne pepper; cover & let simmer for 10 minutes. Remove from heat & stir in cream. Makes 6 servings.
