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2 1/2 - 3
pounds sweet potatoes, peeled and cut into 1-inch pieces
1/2
cup chopped onion (1 medium)
1/4
cup maple-flavor syrup
1
clove garlic, minced
1/2
teaspoon dried sage, crushed
1/4
teaspoon salt
1/8
teaspoon ground black pepper
2
14 ounce cans chicken broth
1
cup water
1/2
cup half-and-half, light cream, or milk
Crisp-cooked crumbled bacon (optional)
Sliced green onion (optional)
1. In a 3-1/2- or 4-quart slow cooker, combine sweet potatoes, onion, maple-flavor syrup, garlic, sage, salt, and pepper. Pour broth and the water over all.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Using a potato masher, mash the soup until desired consistency.* Whisk in half-and-half until well mixed. If desired, sprinkle each serving with crumbled bacon and green onion. Makes 6 servings.
from the test kitchen
*Note:
For a smoother texture, use an immersion blender to puree the soup.
nutrition facts (New England Sweet Potato Soup)
Servings Per Recipe 6 cal. (kcal) 192, Fat, total (g) 3, chol. (mg) 9, sat. fat (g) 1, carb. (g) 39, Monosaturated fat (g) 1, fiber (g) 4, sugar (g) 15, pro. (g) 3, vit. A (IU) 189, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 712, Potassium (mg) 535, calcium (mg) 81, iron (mg) 1,
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1st Keep
 SasyAngel2
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