Recently, in an issue of Vegetarian Times, I read that what North Americans
call yams are actually sweet potatoes. Any recipe calling for yams should be
interchangable with sweet potatoes as the initial ingredient. Here is a recipe
for a sweet potato soup that I have enjoyed that is often served with a sweet
potato cornbread and chiles cornbread (which is too high in fat to post here).
Serve with a lf cornbread - even experiment by lowering theliquid content in
your favorite cornbread recipe and add mashed cooked sweet potatoes to the
batter for a treat. Here is the soup recipe:
Hearty Sweet Potato and Corn Chowder
1 cup finely chopped onion
1 chile, seeded and minced
2 cloves garlic, minced
Up to 4 cups vegetable broth
2 teaspoons ground cumin
1 medium sweet potato, cubed
1 medium red bell pepper, chopped
3 cups corn kernels, fresh or frozen
ff sour cream and cilantro for garnish
Add one cup vegetable broth, the onions, chile and garlic to heavy saucepan,
bring to boil, cut back heat to a simmer and cover. Cook and occasionally stir
for 10 minutes. Make a cumin paste with the cumin and 3 teaspoons of the
vegetable broth. Add paste to the saucepan, cover and simmer for 2 minutes.
Add the sweet potato and one cup of the broth and bring back a simmer, cover
and simmer for 10 minutes. Add the corn and the bell pepper, one cup of the
broth and return to simmer, cover and cook for 10 minutes. Place approximately
half of the soup in a blender or food processor and puree, add back to
saucepan. Add the last of the broth if the soup is too thick. Serve with the
sour cream and cilantro in separate dishes, for garnish.
Serve the soup with cornbread.
This recipe is from the lowfat Moosewood cookbook and was reprinted in the
Washington Post. I have made a few minor adjustments.
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