Recipes  











 
Creamy Sweet Potato Soup
  

2 medium Mississippi Sweet potatoes, peeled and cut into 1 - inch cubes
1 large onion, chopped (or leek)
2 garlic cloves, minced
1 bay leaf
Salt to taste
1 tsp. Dried thyme
1/8 tsp. Cayenne pepper
2 cups canned fat - free chicken broth
1 cup low - fat buttermilk
1 cup skim milk
1 tbsp. Lime juice
3 tbsp. Chopped cilantro (optional)
(For a hearty variation, add 1/2 cup cooked and chopped ham.)

In a large pot, combine potatoes, onion, garlic, bay leaf, salt, thyme, cayenne, and chicken broth. Bring to a boil. Reduce heat and simmer, covered for 15 minutes or until potatoes are tender. Pour mixture into food processor and blend until smooth. Return to pot. Add buttermilk, skim milk, and lime juice. Cook over low heat until heated through; do not boil. Sprinkle cilantro on each serving if desired. Calories 99, fat 0.6 grams, protein 4.7 grams, carbohydrate 8.9grams, cholesterol 2 mg.

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