Recipe courtesy of the North Carolina Sweet Potato Commission.
1 pound NC sweet potatoes, peeled and cut into 1 inch cubes
1 pound white potatoes, peeled and cut into 1 inch cubes
1 large onion, chopped
2 cloves garlic, grated
1 bay leaf
1 teaspoon dried leaf thyme
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups low sodium chicken stock
1 cup milk
1 cup buttermilk
2 tablespoons fresh lime juice
Fresh chopped cilantro for garnish
- Combine first 9 ingredients in a stock pot. Bring to a boil, reduce heat, and simmer, covered for 15 minutes.
- Transfer the mixture into a food processor and blend until very smooth. Return the mixture to the stock pot. Add milk, buttermilk and lime juice. Heat soup to serving temperature.
- Garnish individual bowls with cilantro.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 157; Total Fat: 1g; Cholesterol: 5mg; Total Carbs: 30g; Sodium: 347mg.
Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.