I was thinking about my friend, Steve, today. He passed away recently…but this isn’t a sad post – it’s a happy one.
Steve had this obsession with sweet potatoes. I think he ate them several times a week. I never really understood the love of the orange potato, but I think that was because, until I met Steve, I’d never had them prepared any other way than mashed with marshmallows at Thanksgiving.
Sweet potatoes are a good source of vitamins A and C. They are more nutritious if cooked in their skins. Some people even refer to the sweet potato as “the perfect food.”
Steve could prepare a sweet potato any way you could imagine. Once when we had dinner, he pureed them with parsnips to make kind of a mashed potato mash up.
He was always posting pictures of his food on Facebook and he’d get dozens of comments of people clamboring for his recipes. Every time I found a sweet potato recipe that looked intriguing, I’d send it his way. This was one I found that he made and gave “two thumbs up.”
Creamy Sweet Potato Soup
2 cups (1/4-inch) cubed, peeled sweet potato
1 1/2 cups thinly sliced leek (about 1 medium)
1 1/4 cups fat-free chicken broth, divided
2/3 cup evaporated skim milk
1 1/2 tsp Dijon mustard
1/2 tsp salt
Dash of white pepper
Dash of ground nutmeg
Chopped leek (optional)
Combine sweet potato, sliced leek, and 1/4 cup broth in a 1-1/2-quart casserole; stir well. Cover, and microwave at HIGH 10 minutes, stirring after 5 minutes. Place sweet potato mixture in a blender or food processor; process until smooth. Add remaining ingredients except chopped leek; process 30 seconds or until blended. Garnish with chopped leek, if desired. Serve warm.
Nutritional Information: Calories: 136, Fat: 1 g, Protein: 5 g, Carbohydrate: 27 g, Fiber: 3 g, Cholesterol: 2 mg, Iron: 1 mg, Sodium: 416 mg, Calcium: 162 mg