Be My Sweet Potato

The Recipe Of The Week fell by the wayside sometime over the summer, but with Thanksgiving looming, it's time to bring it back. This was inspired by a soup at a Southwestern restaurant in Winston-Salem.


Sweet Potato Soup

2 large sweet potatoes, peeled and cubed
1 small to medium onion, diced
1 small clove garlic, pureed (to do this, mince the garlic, sprinkle with a pinch of salt, then use the flat of a knife or back of a spoon to crush the minced garlic to a jelly-like consistency)
3 tablespoons unsalted butter or extra virgin olive oil
1/2 teaspoon chili powder
1/2 tablespoon (or less) brown sugar
salt and pepper
4 oz. mushrooms (any style you like; I use cremini), sliced or diced
1/4 teaspoon dried thyme
2 cups chicken or vegetable stock
1/2 cup whole milk or half & half (optional)

melt two tablespoons of butter in a large saucepan or stockpot over medium-high heat. Add the onion. When the onion becomes translucent but not browned yet (about 2 min), add the sweet potatoes, garlic, chili powder, and brown sugar. Cook, stirring, until the onion and potatoes are well-browned (10-15 minutes). In a second pan, sautee the mushrooms with the remaining tablespoon of butter and thyme over medium-low heat, until the mushrooms just begin to brown (8-10 min).
Transfer the onion-potato mixture to a blender or food processor and puree. Return the sweet potato puree to the saucepan and add the stock, milk and salt and pepper to taste. Stir in the mushrooms, and cook until the soup is heated through. Serves 2-3.