Nutty Sweet Potatos Soup Recipes

SUNNY'S NUTTY SWEET POTATO SOUFFLE

Steps:

• Prepare the pan and coating. Preheat the oven to 375 degrees F. Butter generously the bottom and sides of a circular 1.75-quart or an 8-by-8-inch baking dish. In a food processor, add the pecans, brown sugar, sage, cinnamon and a pinch of salt. Pulse until crumbly like crushed cookies. Pour into the dish. Over a large bowl, tilt and tap the dish to coat all sides with the mixture. Add a bit more to the bottom of the dish to create a layer about 1/8-inch thin. Reserve the remaining mixture for the top. Refrigerate the coated dish and remaining topping until ready to fill.
• Prepare the potatoes. Microwave the potatoes as instructed on the bag (usually 8 minutes). Once cooled to room temperature, break in half and place in a food processor with the butter, sugar, cream, flour, cinnamon and yolks. Pulse, and then blend until smooth. Taste and season with a pinch of salt if needed. Remove to a large bowl and fold in the egg whites. Pour into the prepared dish, smoothing out the top. Sprinkle the rest of the reserved topping evenly over the potatoes and gently press down to flatten.
• Top and bake. Bake until the edges and top are golden, about 30 minutes. Raise the heat of the oven to 400 degrees F. Pour the marshmallows over the top and pat gently to an even layer. Bake while watching until the top is golden brown, 4 to 6 minutes. Serve immediately.

NOT-TOO-SWEET SWEET POTATO SOUP

Steps:

• Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
• Blend soup using an immersion blender, or in batches in a food processor, until smooth.

SWEET POTATO SOUP

Steps:

• Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.
• Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.
• Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
• Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they're lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.

NUTTY SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, butter and vanilla; add to flour mixture and mix well. , Turn onto a lightly floured surface; knead slightly. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on lightly greased baking sheets. Bake at 450° for 12 minutes or until golden brown.

NUTTY SWEET POTATO BAKE

Steps:

• In a large bowl, beat eggs. Add the sugar, milk and butter; mix well. Add sweet potatoes and stir gently. Pour into a greased 13-in. x 9-in. baking dish. , For topping, combine flour and sugar in a small bowl. Stir in butter and pecans. Sprinkle over sweet potatoes. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean.

SWEET POTATO AND NUTTY SOUP

Steps:

• Heat the oil in a medium saucepan and add the diced onion. Cook until sauteed and add the curry powder.
• Cook the onion until it has absorbed the curry powder and reduce the heat to medium/low.
• Add the chicken stock, potatoes and corriander stems to the onion and cover with a lid for 20-30 minutes or until the potato starts to fall apart in the stock.
• Remove from heat and add the coconut cream and peanuts. Stir until combined.
• Use a stick blender or food processor to blend the soup until all the potato is pureed and the soup is thick.
• If you are wanting a runnier soup, add some cream or milk to the mixture.
• Serve immediately topped with corriander leaves and season with salt and pepper.