Momma's Sweet Potato Soup

Tuesday, September 29, 2015


Don't y'all just love soup weather?! It's still 85+ degrees here in Florida, but this rain has finally gotten me in "Fall mode". After hitting Hobby Lobby and picking up materials for a DIY fall wreath (too excited), I called my mom for her sweet potato soup recipe. It's not the quickest meal ever (took me about 1.5 hours), but it is SO worth it. If you cook the sweet potatoes ahead of time and opted out of the pork, it would only take like 30 minutes! 


This recipe calls for REAL and FRESH, HOMEMADE roasted red peppers...YUM! If you've never done this before, don't fret! It's easy as pie (..bad example, pies are not my forte). The above picture is what your peppers look like mid-peel. The skin peels off so easily if roasted at the right temperature, long enough.


DONT WASTE THE ROUX! Using warm broth and a whisk while the empty pan is still hot, scrape that deliciousness off the bottom of the roasting pan. There is SO much flavor left over from the roasted pork chops and red peppers. It'll bring your soup to the next level! 

Ingredients:
4-5 medium sweet potatoes (sizes vary, I used 4!)
2-3 pork chops (optional, but recommended)
1 red pepper, cut in 2-3 inch pieces
~1 tbsp olive oil
Rosemary to taste (fresh or dried)
Thyme to taste (fresh or dried)
Sage to taste (fresh or dried)
3 cups chicken broth (reduced fat and sodium)
1 tbsp minced garlic

Directions:
1. Bake sweet potatoes (poke some holes with a fork in each potato. place on baking sheet lined with aluminum foil and bake @ 425 for 45 minutes to 1 hour)
2. Prepare pork chops and red peppers--line a baking dish with the olive oil, and place pork chops in. flip pork chops over to cover with olive oil. cover with rosemary, thyme and sage (about 1/2 tbsp- 1 tbsp each) and rub in with fork. In same baking dish, add red peppers, skin up.
3. Bake pork chops and roast the red peppers @ 425 for 15 minutes, or until the pork chops reach an internal temperature of 160 and the skin of the red peppers can easily be peeled off.
4. Peel the skin off of the red peppers, chop and puree them, and dice the pork. Save the juice from the baking dish! See above photo and caption. 
5. Combine the chicken broth, juice from the meat and peppers, garlic, rosemary, thyme, and sage. Cook for about 20 minutes (not quite to a boil)
6. Peel and puree the sweet potatoes, add to the broth mixture with the pork. 
7. Cover and let stew (if patient enough) for 10-20 minutes (the longer the better!) stirring occasionally.
8. Top with parmesan cheese and enjoy!



xoxo,
Chelsea 

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