Spicy Sweet Potato Soup!

A recipe from Karen S.
(Did you know that if you submit a recipe and we add it to our blog we give you superstar status AND a free small box of produce? Oh yeah, that’s how we roll!)
Here is a recipe we made last night and it was a hit!  My vegetarian daughter loved it and one daughter that “doesn’t like sweet potatoes” liked it (which is a dinner miracle!).
Thanks for all you do.  Our family has really enjoyed trying new things and just being open to what you bring each week.
Karen Sleger
Spicy Sweet Potato Soup
1 1/2 lbs. sweet potatoes
1T oil (canola, olive, etc)
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
2T red curry paste
1T chipotle
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
1t kosher flake salt
freshly ground pepper
toasted sesame oil, to taste
1/2 cup chopped cilantro (optional)
Preheat over to 400 degrees F. Bake sweet potatoes right on the rack until easily pierced with a fork, about 45 minutes.  Remove from oven and cool.
Heat oil in soup pot.  Add onion & ginger, cook & stir til tender, about 5 minutes.
Stir in curry paste and chipotle, heat for 1 minute.
Whisk in coconut milk and vegetable broth.  Bring to a boil, then simmer about 5 minutes.
When potatoes are cool enough to handle, remove skins. Cut into chunks, and add to broth.
Depending on the texture you like, either mash for more texture or use a blender for smooth soup.
Add salt & pepper to taste. Ladle into bowls, drizzle toasted sesame oil, and a bit of cilantro.

Sweet Potato Biscuit

A recipe from Sarah D. Thank you!

Sweet potato biscuit

1 c mashed sweet potatoes
3 tbl oil
1 tbl maple syrup
1 tsp apple cider vin
1/2 tap salt
1 c ap flour or ww pastry flour
2 tsp baking powder
1 tsp nutmeg
2-3 tbl cold water

Preheated oven at 400
And cover baking sheet with parchment
Mix together sweet potatoes, oil, syrup, vin and salt. Sift flour baking powder and nutmeg and fold into the sweet potato mixture with wooden spoon until the dry ingredients are moist and crumbly. Add 2 tbl of water and lightly knead five or six times until the dough holds together. Drop dough in golf ball size pieces on to the baking sheet. Bake 12-15 min or until tips are lightly browned and firm.


A special thank you to Cara for this recipe. She gets a free small box of produce for sharing. I especially love that she made Packers gaucamole (Although, please don’t tell my king carnivore as he would never think his lady capable of treachery. He’s a Bears fan through and through).

My guac is pretty simple:

Cube and mash avocados with a splash of lemon juice (or lime, whatever you’ve got) to prevent blackening. Add minced garlic (a couple cloves), diced onions (about 1/2 an onion), tomatoes (1 small tomato or a handful of cherry tomatoes)–again, whatever’s handy). Salt, pepper, cayenne to taste preferences and–this is the secret ingredient–garlic salt. It’s best to let it sit to let the flavors mesh, so I keep a pit (again, preventing the black gross discoloration avocados are prone to!) and put it in the bowl and cover with plastic wrap down *on* the guac to prevent air from affecting the color.

Last year’s Super Bowl I even made green and gold Packers guacamole with yellow tomatoes!