It’s the most beautiful time of the year: fall. As cooler weather settles in and the leaves change, sweet potatoes fit right in with their gorgeous orange color and hearty texture.
When it comes to nutrition, these dirt dwellers earn superfood status. At only 115 calories, one medium baked sweet potato is a good source of vitamin C and an excellent source of beta-carotene, which supports eye health. Sweet potatoes are also a great source of fiber – making them perfect for weight management and a sweet choice for people with diabetes. And if that’s not enough, sweet potatoes are a good source of potassium, which helps with blood pressure control.
In the kitchen, sweet potatoes are versatile and forgiving. They can be boiled, baked, roasted, tossed into a hash, pureed and added to muffins, breads or veggie burgers, stewed and blended into a soup…the options are endless. Enjoy them sweet or savory. Plain or all dressed up. You’re limited only by your imagination.
During the cooler months when sweet potatoes are especially flavorful, I roast a few at the beginning of the week to enjoy for breakfast with a little cinnamon or as a quick side dish or snack. And it’s a rare fall or winter when I don’t make a few sweet potato pies for the family. (Yes, this dietitian eats pie!)
Now let’s cook…
Anytime you cook root vegetables, be sure to cut them into evenly sized pieces for even and quick cooking.
Heat a tablespoon of a neutral-tasting oil in your KitchenAid® Sculptured Stainless Steel Stockpot over medium-high heat. Sauté the shallots. Add the garlic, chile powder and salt and pepper to taste. Cook until the spices are well incorporated. Don’t let the garlic burn.
Add the peeled and cubed sweet potatoes, broth and water. Cook about 20 minutes – until the potatoes are soft enough to mash with a spoon.
Remove the pot from the heat. Stir in the peanut butter. Using the KitchenAid® 2-Speed Hand Blender on high, blend the soup right there in the pot until smooth and creamy. Don’t you just love a one-pot dish?
This soup was inspired by my encounter with African Groundnut Stew, which combines sweet potatoes, tomatoes, peanuts and often chicken. I had it many years ago but it’s stuck with me as a unique and superb stew. This recipe is far simpler and perfect for a light weeknight meal.
I used ancho chile powder for sweet, smoky depth of flavor. I’m also a bit of a wimp when it comes to spicy food and ancho peppers are pretty mild. Feel free to add your favorite pepper – chipotle would be especially delicious or you can add a few dashes of hot sauce for heat. I used shallots because I had some leftover; but a medium sweet onion would work too. This soup is quite forgiving.
As you can see, I’m no stranger to sweet potatoes. I’m always searching for new ways to enjoy this tuber and would love to hear what you do with sweet potatoes. Share your photos on Instagram using #MadeWithKitchenAid for a chance to be featured.
Spicy Peanut Sweet Potato Soup
Makes 8 servings
1 tablespoon grapeseed or canola oil
2 large shallots, chopped
2 garlic cloves, chopped
2 teaspoons ancho chile powder
Salt and pepper to taste
2 pounds sweet potatoes peeled and cubed (about 3 medium sweet potatoes)
3 cups reduced sodium vegetable broth
3 cups water
2 tablespoons natural smooth peanut butter (no sugar added)
2 tablespoons chopped lightly salted peanuts
Heat oil in the KitchenAid® Sculptured Stainless Steel Stockpot, over medium-high heat. Add the shallots and sauté. Add the garlic, chile powder and salt and pepper to taste. Cook until the spices are incorporated.
Add the sweet potatoes, broth and water. Bring to a boil. Cover and reduce heat to medium (a rapid simmer). Cook about 20 minutes – until the potatoes are soft enough to mash with a spoon. Remove the pot from the heat.
Add the peanut butter. Using the KitchenAid® 2-Speed Hand Blender on high, blend the soup in the pot until smooth and creamy.
Ladle the soup into bowls. Top with roasted, lightly salted peanuts. Enjoy!
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*