Curried Sweet Potato Soup

I made this soup about a month ago and have been meaning to get a post up since then. I am so busy these days that I haven't had much time to blog. Things just seem to be getting busier, so I decided to just hunker down and get some recipes posted.

This soup was made in response to an overflowing bowl of sweet potatoes that sat on my counter for about two weeks. Those spuds just sat there almost taunting me "Make something new! Make something new!" Finally I gave in and this soup is the result. Enjoy.

Curried Sweet Potato Soup (serves 4 - 6)

3 small sweet potatoes (or 3 C cooked)

1 T flour

1 T butter

3 C homemade chicken stock

1 T dark agave nectar (or brown sugar)

1/4 t ground ginger

1/8 t ground cinnamon

1/8 t ground nutmeg

1/2 t curry powder

1/2 t salt

1 C milk

Heat over to 400. Slice sweet potatoes horizontally. Place on cookie sheet cut side down. Bake in hot oven about 30 minutes or until soft.

While the potatoes are cooling, melt the butter in a heavy sauce pan over medium heat. Add flour and cook, stirring constantly, until the mixture is a light caramel color. Add broth and agave syrup and bring to a boil. Scoop the potato pulp into the stock mixture and add spice. Stir to combine and turn heat to simmer. Simmer for 5 minutes. Using an immersion blender, blend soup in the stockpot until smooth (or use a blender and process in batches). Add milk and heat to desired temperature. Ladle into warm soup bowls and serve.

Smokey Sweet Potato Hash Browns with Eggs and Bacon

One of the first things I did when I switched to a low GI way of eating is to swap out sweet potatos for regular spuds. Sweet potatos are lower on the glycemic index (between 40 and 90, depending on preparation) then their white fleshed counterparts (between 60 - 98)and are chock full of vitamins A and C and fiber. I try to incorporate them into our diet at least once per week.

I was in search of a new sweet potato recipe that I could incorporate into our dining routine that is made with pantry/fridge staples. This is what I came up with. Chris ate this and all I heard was "mmmmm....mmmmm....mmmmm...." coming from his direction. That's when I knew I had a winner of a dish.

Smokey Sweet Potato Hash Browns with Eggs and Bacon serves 4

4 slices thick-cut bacon, diced
1 large onion, diced
1 pound sweet potatos, peeled and grated
1/2 t paprika
1/2 t garlic powder
1/2 t black pepper
4 eggs

Heat large skillet to medium high. Add bacon and fry until browned and crisp, about 8 - 10 minutes. Removed bacon to a paper-towel lined plate to drain and reserve. Pour bacon drippings into a heat-proof bowl and reserve.

Add 2 T of bacon drippings to pan and heat over medium-high. Add onions and fry until soft, about 4 minutes. Add sweet potatos, paprika, garlic powder and pepper. Fry, stirring often, until soft and warm (about 15 minutes.) Remove from pan and set aside.

In the same pan, add 1 T bacon grease. Crack eggs into pan and fry over medium heat to desired doneness.

To serve, spoon has browns onto serving plate. Top with one fried egg and sprinkle with cooked bacon.