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From the kitchen of Sally Sibthrope of Shelby Township, MI - Grand Prize Winner in the Sweet Rewards Recipe Contest sponsored by the Louisiana Sweet Potato Commission & Louisian Cookin Magazine.
Makes 6 To 8 Servings


• 1 14-ounce can sweet potatoes, drained and diced
• 2 cups chicken stock
• 1/4 cup white balsamic vinegar
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1/2 to 1 teaspoon cayenne, to taste
• 2 cups yellow tomatoes, chopped
• 1 cup red tomatoes, chopped
• 1 cup red bell pepper, diced
• 1 cup cucumber, peeled and diced
• 1 cup red onion, chopped
• 2 slices garlic bread, cubed (about 1 1/2 cups)
• 1/4 cup finely chopped parsley
• 1/4 cup chives, plus additional for garnish
• 3 tablespoons olive oil

Place half the sweet potatoes, chicken stock, vinegar and garlic in a blender. In a large bowl, mix together the tomatoes, pepper, and onion. Add half this mixture to the blender, and reserve the other half for garnish. Add 1/4 cup of the garlic bread cubes to the mixture in blender. Process on high until mixture is fairly smooth. Remove from blender and stir in parsley and chives. Chill in freezer until very slightly icy. Stir remaining diced sweet potatoes into the reserved vegetable mixture, and chill in refrigerator.

When ready to serve, pour blended mixture into small serving bowls. Garnish with the chilled chopped vegetables and the remaining garlic bread cubes. Drizzle a little olive oil over each serving, and garnish with additional chives, if desired.

The Louisiana Sweet Potato Commission’s mission is to promote the consumption of sweet potatoes, mostly the Louisiana Sweet Potato, by educating consumers on the potatoes’many nutritional values. The Louisiana Sweet Potato Commission’s website is The contest was not only sponsored by Louisiana Cookin’ but by our wonderful partners: Bruce’s Yams, the New Orleans Menu, Delgado Community College of Culinary Arts, Louisiana Sweet Potato Commission, and Allen Canning Company.


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