One way to cut the sweetness of vegetables such as corn and sweet potatoes is to overdose on the spice side. This combination accounts for a smooth, rich sweet potato and chile recipe I made recently.
I discovered this recipe when the combination of ingredients ended up in my refrigerator at the same time. Next, I decided to try them in the same pot. The result was a rich, smooth soup that might also be tasty if served cold in summer, although sweet potatoes don’t naturally come to mind in summer.
Since the soup will end up in the blender, the vegetables don’t need to by finely chopped.
Ingredients
4 medium sweet potatoes, peeled and cut in chunks
I medium onion, cut in quarters
2 jalapeno peppers, seeded and chopped
1 Tbsp vegetable oil
1 Tbsp chili powder
4 cups chicken broth
4 cups water
1 cup heavy cream, or one can condensed evaporated milk
Directions
- Cook onion and jalapeno in oil until wilted.
- Add chili powder until it is moistened and gives off scent.
- Add broth and water and cook until vegetables are soft.
- Puree vegetables in blender, adding cream.
- Adjust seasoning so soup has a spicy tang.
