Sweet Potatoes are such wonderful food. They are rich in vitamins, flavor, and all kinds of good stuff. Therefore, every fall, we buy about 40 pounds of them. As long as we store them where they’re warm, they’ll last all year.
Sweet potatoes are a warm climate sort of vegetable and need to be stored at comfortable room temperature or even warmer. The first winter we bought sweet potatoes in quantity, we stored them out in our very cold garage. Over half of them rotted.
Having learned our lesson, we now store the crates of sweet potatoes in the room next to our big wood stove. Perfect! This recipe is yet another way to use all those sweet potatoes to make a tasty dinner on a cold winters night.
Sweet Potato Sausage Soup
- 4-6 large sweet potatoes, baked until fork-tender
- 1 large onion, chopped and sauteed until nicely browned
- 1 pound ground sausage, fried, drained, and crumbled
- 1 quart milk
- 1 quart chicken or turkey stock
- 1 quart water
- 2 cans diced tomatoes (can also use 3 c. diced fresh tomatoes)
- salt and pepper to taste
This soup requires a food processor or blender. After the sweet potatoes have cooked and cooled, peel the skins off. Put potatoes into the food processor with enough milk to help the potatoes liquify as they’re processed. Dump the potato/milk liquid into an extra large stock pot. This step will take several repetitions unless you have an unusually gigantic food processor. The goal is to process the potatoes with the milk until completely smooth.
Add the cooked sausage and onion, tomatoes, chicken/turkey stock, seasoning and enough water to achieve the texture you want your soup to have. Simmer on low burner for 25-30 minutes. Serve with a garnish of parsley or cilantro.
This recipe can easily become vegetarian by leaving out the sausage and substituting vegetable stock or water for the chicken or turkey stock.
Barb
