Sweet Potato And Brandy Soup Recipes

SWEET POTATO AND BRANDY SOUP

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
• In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

SWEET POTATO AND BRANDY SOUP RECIPE

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside. In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.

BRANDIED CANDIED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

ROASTED GARLIC AND SWEET POTATO SOUP

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

SWEET POTATO AND CRAB SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes., Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture and, if desired, croutons.

CREAMY SWEET POTATO AND VEGGIE SOUP

Steps:

• In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
• Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
• Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

BRANDIED SWEET POTATO PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 5 tablespoons ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap and gather together using the plastic wrap. Transfer about one-sixth of the dough to another piece of plastic wrap and pat into a disk. Pat the remaining dough into a larger disk; wrap both in plastic wrap. Refrigerate until firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the larger disk of dough into a 12-inch round (about ¿ inch thick) on a lightly floured surface. Ease the dough into a 9-inch pie plate; fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, 15 to 30 minutes. Roll out the smaller disk of dough until about 1/4 inch thick; cut out shapes using 2-inch cookie cutters. Place the cutouts on a small parchment-lined baking sheet and refrigerate until firm, 15 to 30 minutes.
• Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is lightly golden, about 20 minutes; remove the foil and beans and continue baking until the crust is dry and golden on the bottom, about 15 more minutes. Meanwhile, brush the cutouts with water and sprinkle with sanding sugar; bake until golden, about 15 minutes. Let the crust and cutouts cool completely.
• While the crust cools, make the filling: Prick the sweet potatoes all over with a fork. Bake until very soft, 45 minutes to 1 hour. Let cool slightly, then peel and puree the flesh in a food processor until smooth. Transfer to a medium bowl; add the half-and-half, granulated sugar, eggs, brandy, vanilla, cinnamon and salt and whisk until smooth. Pour into the cooled crust.
• Bake until the filling just starts setting, 30 to 35 minutes. Arrange the cutouts on the pie and continue baking until the crust is golden brown and the filling is set and puffed in the center, about 30 more minutes. Transfer to a rack and let cool completely, about 4 hours.

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices.

SWEET POTATO AND BRANDY SOUP

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
• In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
• Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
• Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.

SWEET POTATO WITH BRANDY AND RAISINS

Steps:

• Mix raisins and brandy in small bowl, let stand 20 minutes.
• Drain raisins.
• Layer sweet potatoes in 9 x9 x2 inch baking pan, top with raisins.
• Mix brown sugar, margarine, water and cinnamon in small saucepan, heat to boil.
• Pour over sweet potatoes.
• Bake in preheated oven at 350 degrees for 40 minutes, basting with pan juices occasionally.

BRANDIED SWEET POTATOES

Steps:

• Boil potatoes until soft.
• ;peel and put in mixing bowl.
• Beat with electric mixer.
• Add eggs, cream, and spices and sugar to taste.
• Beat until light (should be the consistency of thick batter).
• Stir in liquor.
• Taste, and add more liquor if desired.
• Pour into casserole dish.
• Melt butter for topping and combine all topping ingredients; spread evenly over the top of casserole.
• Bake in moderate oven (350°F) 25-30 minutes, or until warmed through and topping is browned.

FIESTA SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro., Garnish servings with sour cream and green onions.

SWEET POTATO-GARLIC SOUP WITH CHILE OIL

Steps:

• Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
• In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
• While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
• Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
• Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
• Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.