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Also see Article: Louisiana Sweet Potatoes

Makes 6 servings.

• 1 cup chopped onion
• 1/2 cup sliced celery
• 2 tsp. vegetable oil
• 3 cups pared, cubed sweet potatoes
• 2 cups pared, cubed Anjou or Bosc pears
• 4 cups reduced-sodium, defatted chicken broth
• 1/2 cup vermouth
• 1 cinnamon stick
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. ground nutmeg
• 1/4 to 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup low-fat yogurt
• 1 Anjou or Bosc pear, cored

Sauté onion and celery in oil in 5-quart saucepan over medium heat for 10 minutes or until tender but not browned.

Add sweet potatoes, pears, chicken broth, vermouth, cinnamon stick and thyme.

Bring to boil, reduce heat and simmer, covered, 35-45 minutes or until sweet potato is tender.

Remove cinnamon stick and puree in several batches in food processor or blender until smooth.

Return to saucepan; season with nutmeg, salt and pepper.

Serve hot with dollop of yogurt on top.

Slice pear into 12 thin slices and garnigh each portion with 2 slices.

Per serving: CAL 256.9 (4% from fat); FAT 1.357g; PROTEIN 11.46g; CARB 53.24g; CHOL 0mg; SODIUM 1070mg

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.



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