Type what you have

Ingredients

• ✓ sweet potato
• chicken stock
• vegetable stock
• water
• ginger
• lime
• milk
• cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
5. 5 Serve and enjoy!

By S Mcc

Ingredients

• ✓ sweet potato
• chicken broth
• brown sugar
• salt
• nutmeg
• black pepper
• cayenne pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
2. 2 Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
3. 3 Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
4. 4 Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.

By ZOEMC

Ingredients

• ✓ sweet potato
• acorn squash
• pumpkin
• coconut milk
• chicken broth
• salt
• black pepper
• lime
• ground ginger

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
4. 4 Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5. 5 Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

By SerenaBloom

Ingredients

• ✓ sweet potato
• chicken broth
• orange liqueur
• half-and-half
• nutmeg
• ginger
• cinnamon
• cayenne pepper
• salt
• black pepper
• pecan

Instructions

1. 1 Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
2. 2 Puree the sweet potatoes with the broth using an immersion blender until smooth.
3. 3 Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
4. 4 Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
5. 5 Ladle soup into bowls; garnish with toasted pecans.

By Ann

Ingredients

• ✓ sweet potato
• onion
• olive oil
• white wine
• red wine
• brandy
• chicken bouillon
• water
• allspice
• salt
• pepper

Instructions

1. 1 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.
2. 2 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.

By amanda1432

Ingredients

• ✓ sweet potato
• chourico
• red onion
• chickpea
• tomato
• vegetable broth
• thyme
• spinach
• salt
• black pepper

Instructions

1. 1 Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
2. 2 Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

By ASHLEY_S

Ingredients

• ✓ sweet potato
• chicken broth
• carrot
• onion
• red curry powder
• cinnamon
• ginger
• half and half
• maple syrup
• salt
• black pepper

Instructions

1. 1 Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
2. 2 Cook on Low for 7 hours.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
4. 4 Cook on High for 20 minutes.

By Food Eater

Ingredients

• ✓ sweet potato
• butter
• butternut squash
• onion
• carrot
• celery
• garlic
• chicken stock
• sweet bell pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Add butternut squash, sweet potato, onion, carrot, celery, and garlic; cook and stir until lightly browned, about 5 minutes.
2. 2 Stir in chicken stock and bell peppers; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato tender, about 40 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with salt and black pepper.

By BVDB

Ingredients

• ✓ sweet potato
• butternut squash
• olive oil
• salt
• black pepper
• bacon
• butter
• onion
• garlic
• white wine
• chicken stock
• half-and-half
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
3. 3 Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
5. 5 Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
6. 6 Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
7. 7 Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
8. 8 Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
9. 9 Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

By Donald

Ingredients

• ✓ sweet potato
• sour cream
• lime zest
• butter
• onion
• garlic
• chicken stock
• cumin
• red pepper flakes
• ginger root
• peanut butter
• lime
• cilantro
• salt
• tomato

Instructions

1. 1 In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
3. 3 Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
4. 4 Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

By Sarbek

Ingredients

• ✓ sweet potato
• olive oil
• onion
• butter
• sugar
• garlic
• ginger
• nutmeg
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• peanut

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sweet potato
• pepper
• salt
• white wine
• water
• paprika
• oregano
• chicken vegetable soup mix
• potato
• celery
• parsley
• zucchini
• carrot
• onion
• garlic
• parsnip
• chicken

Instructions

1. 1 In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

By SIRMIROM

Ingredients

• ✓ sweet potato
• irish stout beer
• corned beef brisket
• brown sugar
• cabbage
• sweet onion
• carrot
• red potato

Instructions

1. 1 Pour 1 bottle Irish stout beer into a slow cooker.
2. 2 Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
3. 3 Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
4. 4 Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar.
5. 5 Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.
6. 6 Serve hot and enjoy!

By RayPappy Bailey

Ingredients

• ✓ sweet potato
• beef brisket
• bacon
• coffee
• salt
• butter
• garlic
• shortening
• fatback
• olive oil
• horseradish

Instructions

1. 1 Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
2. 2 In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
3. 3 Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
4. 4 While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

By MATTBLOOM

Ingredients

• ✓ sweet potato
• butter
• egg noodle
• pineapple
• sour cream
• egg
• heavy cream
• sugar
• salt
• yam
• syrup
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 13x10-inch (4-quart) baking dish with butter. Set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes, or according to package directions. Drain; return noodles to the pot. Stir in 3 tablespoons butter until noodles coated.
4. 4 Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
5. 5 Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
6. 6 Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
7. 7 Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.

By Bruce's Yams

Ingredients

• ✓ sweet potato
• chili powder
• pea
• corn
• milk
• butter
• oregano
• thyme
• worcestershire sauce
• turkey gravy
• ground turkey
• garlic
• onion
• black pepper
• salt
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place squash halves on a baking sheet; brush insides with about 1 tablespoon oil and season with salt and black pepper.
3. 3 Bake in the preheated oven until squash is very tender, about 30 minutes. Leave oven on.
4. 4 Meanwhile, place sweet potatoes in a large pot; cover with water and bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5. 5 Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion and garlic; season with salt and black pepper. Cook until onion is soft and brown, 5 to 7 minutes.
6. 6 Set aside ⅓ onion-garlic mixture. Add turkey to the skillet; cook until no longer pink, 5 to 7 minutes. Add gravy, Worcestershire sauce, thyme, and oregano; cook and stir until well combined, 2 to 3 minutes.
7. 7 Remove and discard squash seeds; scoop squash flesh into a bowl. Add sweet potatoes, reserved ⅓ onion-garlic mixture, butter, and milk; mash until smooth.
8. 8 Spread turkey mixture into bottom of a 9-inch square baking pan; top with corn and peas. Spread squash-potato mixture evenly over top; sprinkle with chili powder.
9. 9 Bake in the preheated oven until top begins to brown, 30 to 45 minutes.

By BlbryCpcake

Ingredients

• ✓ sweet potato
• green bean
• potato
• parsley
• water
• white wine
• tomato
• paprika
• carrot
• green bell pepper
• onion
• salt
• black pepper
• bay leaf
• garlic
• flour
• beef stew meat
• olive oil

Instructions

1. 1 Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
2. 2 Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

By dolcevita

Ingredients

• ✓ sweet potato

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Cut sweet potato into 1/4-inch slices crosswise and cut larger slices in half. Place slices on the prepared baking sheet.
3. 3 Bake in the preheated oven for 1 hour. Turn slices over and bake for 1 1/2 hours more. Turn oven off and leave chews in the oven until completely cooled.

By Bren

Ingredients

• ✓ sweet potato
• water

Instructions

1. 1 Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
2. 2 Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

By tcasa

Ingredients

• ✓ sweet potato
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2. 2 Place sweet potato slices onto the prepared baking sheets in a single layer. Brush both sides of each slice with oil.
3. 3 Bake in the preheated oven until edges are brown, 13 to 14 minutes. Remove any chips with crispy brown edges and continue baking other chips, checking constantly and removing as the edges brown.
4. 4 Sprinkle with salt and serve in a basket.

By Reynolds KitchensR

Ingredients

• ✓ sweet potato
• butter
• white sugar

Instructions

1. 1 Preheat the oven's broiler. Line a 10x15-inch cookie sheet with aluminum foil.
2. 2 Cook sweet potatoes in the microwave until done, about 4 minutes per potato. When potatoes are cool, peel, cut in half lengthwise, and slice into 1/4-inch slices.
3. 3 Place potato slices in a single layer on the prepared cookie sheet. Slice butter into about 1/8-inch pats and place all over sweet potatoes. Sprinkle sugar over potatoes and butter. Place under broiler until golden and bubbly, about 5 to 8 minutes.

By Maria Watson

Ingredients

• ✓ sweet potato
• butter
• brown sugar

Instructions

1. 1 Bring a large pot of water to a boil. Add sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2-inch slices.
2. 2 Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

By LISAB4X

Ingredients

• ✓ sweet potato
• brown sugar
• marshmallow

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows.
3. 3 Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.

By stannius

Ingredients

• ✓ sweet potato
• orange juice
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
3. 3 Bake in preheated oven 45 minutes, or until the potatoes are tender.

By Tali

Ingredients

• ✓ sweet potato
• salt
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut each sweet potato in half crosswise. Quarter each half lengthwise. Cut each quarter evenly into 2 to 4 pieces. Repeat with remaining sweet potatoes.
3. 3 Place sweet potatoes on a rimmed baking sheet. Add salt. Drizzle olive oil on top. Stir up potatoes to coat with oil; spread out evenly on the baking sheet. Season with pepper.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until browned, 20 to 30 minutes.

By Tara R

Ingredients

• ✓ sweet potato
• vegetable oil
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix sweet potato slices, oil, sugar, and salt together in a bowl. Arrange slices evenly on a baking sheet, preferably all laying flat.
3. 3 Bake in the top third of the preheated oven until tops are barely browned, 20 to 25 minutes. Flip over each slice. Continue baking until toasted on top, 10 to 15 minutes more. Immediately unstick slices from the pan. Serve warm or cool.

By momiam

Ingredients

• ✓ sweet potato
• cooking spray
• garlic and pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread sweet potato slices evenly on 2 cookie sheets. Coat evenly with cooking spray; sprinkle 1/2 of the garlic-pepper seasoning on top.
3. 3 Bake in the preheated oven for 15 minutes. Flip, spray on the second side, and sprinkle remaining seasoning on top. Continue baking until tender, about 15 minutes more.

By Swiftly Sherlock

Ingredients

• ✓ sweet potato
• vegetable oil
• onion soup mix

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place sweet potatoes, oil, and onion soup mix in a large bowl; toss until sweet potatoes are well coated. Spread sweet potatoes on a large baking sheet.
3. 3 Bake in the preheated oven until sweet potatoes are tender, about 40 to 50 minutes.

By Jessica Schumacher

Ingredients

• ✓ sweet potato
• cream cheese
• butter

Instructions

1. 1 Poke holes along each side of the sweet potato with a fork, at least 4 sets on each side.
2. 2 Microwave the potato on high for 8 minutes. Turn over and continue to cook in the microwave until tender, about 8 minutes more.
3. 3 Cut potato in half and remove soft potato flesh into a bowl with a spoon. Mash the potato with a fork and mix with cream cheese and butter.

By jmlow

Ingredients

• ✓ sweet potato
• neufchatel cheese
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
2. 2 Beat potatoes with an electric mixer until smooth. Add Neufchatel cheese; beat until smooth. Season with sea salt.

By harmonyb