WEST AFRICAN SWEET POTATO AND PEANUT SOUPFrom choclytcandy 5 years ago
- Although this recipe was developed with standard sweet potatoes (called Beauregards), Jewel and Red Garnet sweet potatoes also work well. Do stick to the orange-fleshed varieties; white or purple-fleshed sweet potatoes, in conjunction with the peanut butter, would blend to an unappetizing color. shopping list
- 2 tablespoons unsalted butter shopping list
- 1 medium onion , minced shopping list
- 1 teaspoon light brown sugar shopping list
- salt shopping list
- 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon) shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/8 to 1/4 teaspoon cayenne pepper shopping list
- 3 1/2 cups low-sodium chicken broth shopping list
- 2 cups water shopping list
- 2 pounds sweet potatoes (about 3 medium), peeled, quartered lengthwise, and sliced thin shopping list
- 3 tablespoons peanut butter shopping list
- ground black pepper shopping list
- 1 tablespoon minced fresh cilantro leaves shopping list
How to make it
- 1. Melt the butter in a large Dutch oven over medium-high heat. Add the onion, brown sugar, and 1 teaspoon salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes. Stir in the garlic, coriander, and cayenne and cook until fragrant, about 30 seconds.
- 2. Add the broth, water, sweet potatoes, and peanut butter. Bring to a boil over high heat. Turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25 to 30 minutes.
- 3. Working in batches, puree the soup in a blender (or food processor) until smooth, and then return to a clean saucepan. (At this point, the soup can be refrigerated for up to 2 days; reheat over medium-low heat.) Season with salt and pepper to taste, stir in the cilantro, and serve.
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