A favorite fall recipe of mine is Sweet Potato Soup. It’s so easy and so very good on a cold evening! Plus sweet potatoes are one of the healthiest vegetables we can eat! They contain vitamin A, vitamin C, manganese, fiber, B vitamins, potassium and even iron. A medium sized sweet potato contains more than your daily requirement of vitamin A, nearly a third the vitamin C you need, almost 15 percent of your daily dietary fiber intake and 10 percent of the necessary potassium.
SPICY SWEET POTATO AND
SMOKED SAUSAGE SOUP
serves 6
12 oz. smoked sausage- diced
¾ cup onion, diced¾ cup celery
1 tsp. cayenne (optional - I probably use a little less than this)
4 ½ cups sweet potatoes, peeled and large diced
3 T. flour
4 ½ cups chicken stock
salt and pepper to taste
Saute sausage in a large sauce pan for 5 minutes over medium
heat; add vegetables and continue to
saute for an additional 5 minutes; add
flour and cook for 2 more minutes; add
stock, salt and pepper and stir until smooth.
Simmer for 20 minutes until potatoes are soft. Give it a good stir and serve.
Serve with cornbread or your favorite bread.
Another favorite of mine:
SWEET POTATO OVEN BAKED FRIES
2 lbs. sweet potatoes
2 T. olive oil
1/2 tsp. course salt, adjust to taste
1/4 tsp. garlic pepper, to taste
1/4 tsp. paprika
Preheat oven to 450 degrees.
Generously coat baking sheet with vegetable cooking spray or olive oil.
Peel sweet potatoes.
Cut into 1/2 inch thick sticks that are approximately 4-5 inches long, or cut into wedges.
Place potatoes into a large bowl and drizzle with olive oil.
Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.
Place poatoes in a single layer on baking sheet.
Bake approximately 10 minutes.
Remove and turn potatoes over, return to oven.
Bake potatoes an additional 20 minutes or until done.
Season to taste and serve hot.
*Use any combination of your favorite seaasonings
