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Also see Article: Louisiana Sweet Potatoes

Makes 4 servings.

• 2 tbsp. unsalted butter
• 1/2 cup finely chopped onion
• 1 jalapeno, seeded and minced
• 6 cups chicken stock
• 1 lb. sweet potatoes, peeled and cut into chunks or 1 (15oz.) can sweet potatoes, drained
• 1/2 tsp. nutmeg
• 1/2 cup heavy cream
• Salt and pepper to taste
• Garnish: diced green, yellow and red bell pepper

In a saucepan, melt butter.

Cook onions and jalapeno 2 to 3 minutes or until tender.

Add chicken stock and sweet potatoes.

Cook 30 minutes or until tender.

Puree soup to desired consistency in a blender.

Add additional stock or water if thinner soup is preferred.

Add nutmeg and heavy cream.

Season with salt and pepper.

Serve hot with bell pepper garnish.

Note: If using canned yams, cut in small chunks and stir in at the end of cooking.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -


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