#sweet potato
Sweet Potato
Sweet potato bacon hash
Sweet Potato Tarts
Kinda gay, not gonna lie
Baked sweet potato with broccoli, Beyond Meat grilled “chicken” strips and hummus
Breeze Inn. Duluth
Sweet tooth satisfied! Here’s my homemade from scratch sweet potato bread/cake. I topped it with fresh creme cheese icing with a little lemon zest.
I won’t remember this when I get home but friends, if you like soups and other soft foods, please remind me to post the sweet potato and corn chowder recipe which I have lifted from the New England Soup Factory Cookbook. It is good. It is warm. It might kill a lesser mortal. Divine 10/10 so remind me if I haven’t posted it by 6:30 EST if you are interested in Soups
Sweet potato and corn chowder, from the New England Soup Factory cookbook.
Serves 15. It serves 12 but like…..it’s way way more than 12 servings. I only ever make half
Ingredients:
- 7 peeled sweet potatoes, chopped
- 4tbs butter
- 2 cloves garlic, chopped
- 3 peeled n diced carrots
- Peeled and diced Spanish onion
- 2 ribs diced celery
- 8 cups chicken stock
- 5 dashes Worcestershire sauce
- ¼ c packed brown sugar
- 1 tbs coriander
- 2 c heavy cream
- Can (16 oz) whole and creamed corn each
- Salt n pepper
- Boil two diced sweet potatoes for ten minutes. Then drain and rinse with cool water, and set them aside. You can just like chop the rest how ever you please because they will be cooked n puréed
- Melt the butter in a stock pot and add all the veggie matter MINUS THE CORN. Also keep the sweet potatoes you already cooked out of there. Onion, garlic, other sweet potatoes, carrots, celery…all that. Sautée for ten minutes. Then when it’s sautéed you can add the stock.
- Bring the pot to a boil, then reduce and let simmer for like a half hour? Until the sweet potatoes are like mushy. Then take it off the heat and add everything else EXCEPT THE CORN or the reserved sweet potatoes.
- And then you purée that sucker. Trying to blend it conventionally made me cry like a baby every time I made this soup. Use an immersion blender. It’s so not worth it. It’s so much crap and it’s so hot…just use an immersion blender, please.
- Then we add in the Textural Chunks. The reserved sweet potatoes and our cans o corn.
- Put it back on the heat for another 5-7 minutes to let it come to a consistent temperature.
And then it is made. Your soup. Complete. It smells divine and tasted just as great.
My tips:
- IMMERSION BLENDER
- The textural chunks are neat in theory but I think the sweet potato could all just be puréed honestly. Corn’s fine though, unless the creamed corn deal freaks you out.
- Just make haaaaalf this is so much fucking soooup wtfffff
- If you leave the milk out until you’re ready to eat it you can just like freeze a whole lot of this and reheat + add cream and corn when you want it
- Salt this fucker good
- More Worcestershire never did a body harm.
And that’s all, folks! It’s good sustenance and heats like a dream.