Purple Sweet Potato Soup Recipes

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MASHED PURPLE SWEET POTATO



Mashed Purple Sweet Potato image

Delicious, easy, and flavorful.

Provided by Ngan Nguyen

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 1

Number Of Ingredients 5

1 purple sweet potato
1 teaspoon coconut oil
3 tablespoons boiled peanuts
1 tablespoon peanut butter
1 tablespoon coconut cream, or more to taste

Steps:

  • Place sweet potato into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
  • Peel sweet potato; mash in a bowl.
  • Heat coconut oil in a skillet over medium heat; cook and stir mashed sweet potato until moisture evaporates, about 5 minutes.
  • Place sweet potato in a bowl and top with boiled peanuts, peanut butter, and coconut cream.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 52.4 g, Fat 20.7 g, Fiber 9.2 g, Protein 9.8 g, SaturatedFat 10.6 g, Sodium 290.2 mg, Sugar 11.3 g

PURPLE SWEET POTATO SOUP WITH SALTED MUSHROOMS



Purple Sweet Potato Soup With Salted Mushrooms image

Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish family ancestry. I wanted to make this a new family tradition, with a Japanese spin utilizing purple potatoes, that I could enjoy tummy ache-free. Blending antioxidant-rich purple sweet potatoes with coconut milk makes this soup creamy, rich, and tasty without adding tons of extra fat, sugar, or heavy cream. The roasted salty mushrooms are a perfect replacement for bacon-drizzled with some olive oil, this combination makes for one satisfying soup.

Provided by McKel Hill

Categories     HarperCollins     Soup/Stew     Dinner     Sweet Potato/Yam     Mushroom     Coconut     Vegetarian     Vegan     Wheat/Gluten-Free     Thyme     Vinegar

Number Of Ingredients 18

4 cups chopped button mushrooms
1/4 cup balsamic vinegar
4 tablespoons olive oil
Sea salt
1 pound purple sweet potatoes (about 4 medium)
1/2 sweet onion, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Freshly ground black pepper
2 cups light coconut milk
2 cups filtered water
1/4 cup fresh thyme leaves, reserve 1 tablespoon total for garnishing all servings
Juice of 1 lemon
1 tablespoon pure maple syrup
Olive oil, to garnish
Ingredient Info
Seek out purple sweet potatoes at your local natural foods store or Asian market, or use regular sweet potatoes.

Steps:

  • Preheat the oven to 400ºF. Line two baking sheets with foil. In a large bowl, combine the mushrooms, vinegar, 2 tablespoons of the oil, and 1 tablespoon salt and stir to combine. Spread the mixture evenly on one of the lined baking sheets. Arrange the sweet potatoes on the second baking sheet. Place the mushrooms on the bottom rack and the sweet potatoes on the rack above. Bake the mushrooms for 30 minutes, until firm and dry, not crisp. Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the center.
  • In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the onion, 1 teaspoon salt, the cinnamon, cumin, chili powder, and pepper to taste and sauté for 5 minutes, or until the onion is fragrant and translucent.
  • Transfer the onion and baked sweet potatoes to a high-speed blender and add the coconut milk, water, the 1/4 cup thyme, the lemon juice, maple syrup, and salt and pepper to taste. Blend until the soup is thick and creamy. Be sure to have the blender lid on securely before blending. (Alternatively, add the remaining ingredients to a soup pot and blend with an immersion blender.) If you find that it's too thick (not all potatoes will have the same starch content), thin the soup with water. Adjust seasonings to taste.
  • Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.

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