I’ve gotten into the habit of tucking sweet potatoes into the oven while it’s on, letting them roast alongside cakes, muffins, meatloaf, or whatever the oven is on for. Poke them with a fork and sit them directly on the oven rack, and once soft, they’ll keep in their skins in the fridge for a head start on dinner any other night. I recently came across this simple blender soup, made with cooked sweet potatoes. It could, in fact, be used with any number of leftover roasted veggies – carrots, squash, or whatever happens to be in your fridge. I love that it’s blended first, before heating.
Blender Sweet Potato Soup
Adapted from Epicurious, February 1957
1 1/2 cups diced cooked sweet potatoes
1 Tbsp butter
1 Tbsp flour
1/2 tsp salt
1/4 tsp ginger
1/8 tsp cinnamon
1/8 tsp nutmeg
1 Tbsp brown sugar
2 cups chicken or vegetable stock
1 cup plain Greek yogurt, milk or cream
Greek yogurt or crème fraîche, for garnish (optional)
Place everything but the milk in a blender. Cover container and blend until contents are smooth (or slightly chunky, if you like it that way). Pour into saucepan and stir in the yogurt or milk. Bring to a simmer and cook, stirring often, for about 10 minutes, or until thickened slightly and warmed through. Serve immediately, garnished with an extra dollop or yogurt, if you like. Serves 4.