Winter’s Almost Over Soup

This is perfect for winter or anytime 

3 sweet potatoes, cut into pieces

1 onion, peeled, rinsed, cut into pieces

1 cloves garlic peeled, rinsed, crushed

1/4 tsp. each: salt, pepper

non stick cooking spray

1/2 - 1 tsp. maple syrup

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 375’ F. 

Spray cooking sheet with non stick spray.

Rinse, cut ends from, cut sweet potatoes into pieces. 

Peel, rinse, cut onions into pieces.

Peel and crush garlic.

Arrange vegetables on cooking sheet, sprinkle some of the salt, pepper over vegetables.

Place vegetables in oven to cook for 20 - 30 min. 

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, oil to pan

Remove vegetables from oven carefully.

Add vegetables, rest of salt, pepper, cook for 10 - 15, stirring occasionally. 

Add broth to vegetables, cover pot with lid.

Reduce heat and cook for 15 - 20 min. more.

Turn off stove, remove soup from heat.

Add sour cream & maple syrup to soup,  use an immersion blender to blend until soup is blended.

Serves 4 - 6.

Sweet Potato Chips

This is great for fall or anytime.

2 - 3 large sweet potatoes

Non stick cooking spray

1/8 - 1/4 tsp.: salt, pepper

1/8 - 1/4 c. oil

Pinch each: granulated garlic, red pepper flakes

Preheat oven to 425 F.

Spray 2 baking sheets with non stick cooking spray.

Rinse and pat dry potatoes.

Cut ends of potatoes with a clean knife. 

Peel 1 side of potatoes.

Lay potatoes on a clean cutting bowl.

Very carefully slice potatoes into very thin slices, place potatoes into a clean bowl.

Pour oil over potatoes and toss to coat on both sides.

Arrange potato slices on baking sheets.

Sprinkle spices over both sides of potatoes.

Place potatoes in oven and bake on 1 side for 5 - 8 min.

 Flip potatoes on other side and bake for 5 - 8 min. more. 

Keep an eye on the potatoes to make sure they don't burn.

Serves 4.

Oh So Sweet Potato Soup

This is a great recipe to enjoy on a winter day.

I've used pre cooked sweet potatoes to save time.

I use plain low-fat Greek yogurt, but you can use lite sour cream instead.

2 - 3 c. chopped sweet potatoes

1/8 - 1/4 tsp each: salt, pepper

4 - 6 c. low sodium chicken broth
2  T. each: oil, butter

1  small onion chopped
1/4  c. reduced drained plain lite greek yogurt

2 tsp. honey

1 tsp. fresh ginger diced

Rinse, chop ginger.

Cut sweet potatoes in half lengthwise, cut potatoes into very small pieces.

Peel, rinse, chop onion into very small pieces.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add onion, sweet potatoes, salt, pepper, ginger to pot.

Cook vegetables for 10 min or until softened.

Add chicken broth 1/2 c. at a time, stirring constantly.  

Cook over medium heat until soup is heated through on medium low about 20 min.

Strain yogurt through a sieve in a bowl to remove excess liquid if needed.

Add yogurt, honey and cook for 5 - 8 min. more or until done.

Makes 4  - 6 servings.