Sweet Potatoes

Sweet potatoes contain a wealth of orange-hued carotenoid pigments. In some studies, sweet potatoes have been shown to be a better source of bioavailable beta-carotene than green leafy vegetables. Botanically speaking, sweet potatoes are in the morning glory family and produce a lovely flowering vine on the ground.Sweet potatoes should be stored in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days. Ideally, they should be kept out of the refrigerator in a cool, dry, dark place not above 60 degrees F, which would fit the characteristics of a root cellar. Yet since most people don't have root cellars, we'd suggest just keeping your sweet potatoes loose (not in a plastic bag, but if desired, a brown paper bag with multiple air holes punched in it will work) and storing them in a cool, dark, and well-ventilated cupboard away from sources of excess heat (like the stove).

As the flesh of sweet potatoes will darken upon contact with the air, you should cook them immediately after peeling and/or cutting them. If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them. To bake them whole, scrub sweet potatoes; brush each with vegetable oil. Arrange potatoes on oven rack and bake at 450° for 35 to 45 minutes, until tender. Remove at once and prick with a fork to let steam out. Cut a 1 1/2-inch cross in the center of each potato. Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts.Top with butter and sprinkle with salt and paprika or a mixture of cinnamon and sugar.

Whiskey-Glazed Sweet Potatoes                   Recipe courtesy Guy Fieri of foodnetwork.com

Prep Time:10 min Inactive Prep Time: — Cook Time:1 hr 40 min  Level: Easy  Serves:8 servings.



3 pounds sweet potatoes (about 4 large)

1 cup pecans

4 tablespoons unsalted butter, plus more for preparing baking dish

3/4 cup agave syrup, preferably amber

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/4 cup whiskey

2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces




Preheat the oven to 375 degrees F.  Place the potatoes on a baking sheet and cook the potatoes whole,

do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes – if they are soft, they are

done. Let cool. In a small sauté pan over high heat, add the pecans and lightly toast. Add 4 tablespoons

of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes.

Add the whiskey and continue to simmer for 5 minutes more. Peel the potatoes and cut into 1/2-inch

slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes,

alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven. Bake

for 30 minutes, basting the top with the whiskey sauce once at 15 minutes. Remove and serve



Curry-Spiced Sweet Potatoes

Enliven a familiar side dish with exotic flavors. Curry powder, cumin, and cinnamon combine with a hint

of heat from ground red pepper to make these Indian-inspired sweet potatoes stand out in a meal. Use

leftovers to top a shepherd's pie, or thin them out with milk and broth to make curried sweet potato

soup that you can sprinkle with chopped cilantro. This highly seasoned dish pairs well with chicken,

pork, and turkey.    Cooking Light March 2008   Yield: 6 servings (serving size: about 2/3 cup)



6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)

1 tablespoon butter

1/4 cup finely chopped shallots

1 tablespoon brown sugar

1/2 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground red pepper

1/3 cup half-and- half

1 tablespoon fresh lemon juice


Preparation   Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and

simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.   Melt butter in a small

nonstick skillet over medium heat. Add shallots to pan; cook 6 minutes or until tender, stirring

occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper; cook 1 minute,

stirring constantly. Add shallot mixture, half-and- half, and lemon juice to potato. Mash potato mixture

with a potato masher to desired consistency.


Two-Toned Mashed Potatoes


From EatingWell:  November/December 2012

In this recipe, Yukon Gold potatoes and sweet potatoes are roughly mashed together with leeks for a

beautiful mottled white-and- orange take on mashed potatoes. The creme fraiche topping offers a tangy


12 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 35 minutes


 1 tablespoon buttermilk plus 2/3 cup, divided

 2 tablespoons crème fraîche or sour cream

 1/2 teaspoon onion powder or granulated onion

 Pinch of salt plus 3/4 teaspoon, divided

 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks

 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks

 1 small leek, halved lengthwise and thinly sliced, white and light green parts only

 2 tablespoons butter, cut into 4 pieces

 1/4 teaspoon freshly ground pepper

 2 tablespoons minced fresh chives


1. Bring a large pot of water to a boil.

2. Combine 1 tablespoon buttermilk, crème fraîche (or sour cream), onion powder (or granulated

onion) and pinch of salt. Cover and refrigerate while you cook the vegetables.

3. Add potatoes, sweet potatoes and leek to the boiling water and return to a boil. Reduce heat to

maintain a vigorous simmer and cook until tender enough to pierce with a knife, 12 to 15

minutes. Drain and return the vegetables to the pan (off the heat).

4. Add the remaining 2/3 cup buttermilk, the remaining 3/4 teaspoon salt, butter and pepper to

the pan; coarsely mash with a potato masher. Serve topped with the sauce and chives.


Sweet Potato-Peanut Bisque


From EatingWell:  September/October 2009

This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We

like the added zip of hot green chiles, but they can sometimes be very spicy. It’s best to take a small bite

first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a

mixed green salad with vinaigrette.

5 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes


 2 large sweet potatoes (10-12 ounces each)

 1 tablespoon vegetable oil

 1 small yellow onion, chopped

 1 large clove garlic, minced

 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice

 1 4-ounce can diced green chiles, preferably hot, drained

 2 teaspoons minced fresh ginger

 1 teaspoon ground allspice

 1 15-ounce can vegetable broth

 1/2 cup smooth natural peanut butter

 Freshly ground pepper to taste

 Chopped fresh cilantro leaves for garnish


1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through,

7 to 10 minutes. Set aside to cool.

2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and

cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1

minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils

gently; cook for 10 minutes.

3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place

the other half in a food processor or blender along with broth and peanut butter. Puree until

completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with

water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.


Potato & Sweet Potato Torte


From EatingWell:  Fall 2003, November/December 1995, The Essential EatingWell Cookbook (2004)

Layers of potatoes and sweet potatoes meld into an impressive vegetable "cake" that forms a golden

crust during baking. Serve as a vegetarian centerpiece or with roast poultry or pork.

6 servings | Active Time: 15 minutes | Total Time: 1 hour


 1 tablespoon extra-virgin olive oil

 2 large leeks, trimmed, washed (see Tip) and thinly sliced

 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves

 1/2 teaspoon salt, or to taste

 Freshly ground pepper, to taste

 1 pound sweet potatoes, (about 2 small), peeled and cut into 1/8-inch- thick slices

 1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), peeled and cut into 1/8-

inch-thick slices


1. Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan

with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking


2. Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring

often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent

scorching.) Season with 1/8 teaspoon salt and pepper.

3. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season

with a little of the remaining salt and pepper. Spread one-third of the leeks over the top.

Arrange half the potato slices over the leeks and season with salt and pepper. Top with another

third of the leeks. Layer the remaining sweet potatoes, leeks and potatoes in the same manner.

Cover the pan tightly with foil.

4. Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of

the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.

 Make Ahead Tip: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat,

covered, in a 350°f oven.

 Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife,

beginning about 1 inch from the root end and cutting toward the green end. Leave root end

attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots

and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The

slices do not absorb water or lose flavor and the process is faster.


Sweet Potato Pie VII

Prep Time: 20 Minutes

Cook Time: 1 Hour 10 Minutes

Ready In: 1 Hour 30 Minutes

Servings: 8



"You can really taste the sweet potatoes in this creamy wonderful pie. There’s buttermilk stirred into the

filling and a bit of baking soda, sugar, eggs, flour, and a smidgen of butter. There’s a bit of vanilla, but no

spices, so the finished pie is mostly sweet potato."


1 (9 inch) unbaked pie crust

2 cups cooked and mashed sweet potatoes

2 tablespoons butter, softened

2 eggs, beaten

1 cup white sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/2 cup buttermilk

1/4 teaspoon baking soda

1 teaspoon vanilla extract



1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix

together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.

3. Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla

extract. Pour filling into pastry shell.

4. Bake in preheated oven for 70 minutes, until set in center.


Maple-Roasted Sweet Potatoes


From EatingWell:  November/December 2007

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms

this ultra-simple dish into something sublime.

12 servings, about 1/2 cup each | Active Time: 10 minutes | Total Time: 1 hour 10 minutes


 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)

 1/3 cup pure maple syrup

 2 tablespoons butter, melted

 1 tablespoon lemon juice

 1/2 teaspoon salt

 Freshly ground pepper, to taste


1. Preheat oven to 400°F.

2. Arrange sweet potatoes in an even layer in a 9-by- 13-inch glass baking dish. Combine maple

syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet

potatoes; toss to coat.

3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15

minutes, until tender and starting to brown, 45 to 50 minutes more.


Sweet Potato Soufflé

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter


Prep Time:15 min      Cook Time:1 hr 40 min         Level:Easy      Serves:8 servings.




1/2 cup butter (1 stick), at room temperature, plus more to grease pan

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1/2 cup milk

Pinch of salt


1 cup finely chopped pecans

1 cup brown sugar, packed

1/2 cup all-purpose flour

1/4 cup butter (1/2 stick), softened


Directions:  For the soufflé: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with


Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour.

When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until

very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or

hand mixer. Turn the mixture into the baking dish.

For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until

thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the

casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.


Chili Roasted Sweet Potatoes                         By iris5555 on January 10, 2006 "From Everyday Food"

Prep Time: 10 mins Total Time: 30 mins  Servings: 4



2 -3 medium sweet potatoes

2 tablespoons olive oil

1 tablespoon sugar

1 teaspoon chili powder

1 teaspoon kosher salt

1/4 teaspoon fresh ground pepper



1. Preheat oven to 425°. Cut each potato lengthwise into 8 wedges. (I peeled mine, but the original

directions did not indicate this).

2. Line a large rimmed baking sheet with parchment paper.

3. Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated.

4. Place sweet potatoes, cut sides down, on baking sheet.

5.Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired,

before serving.


Meringue-Topped Sweet Potato Casserole

From EatingWell: Nov/Dec 2010

10 servings, about 1/2 cup each | Active Time: 30 minutes | Total Time: 1 1/4 hours

Sweet Potato Casserole


 2 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks

 2 large eggs

 2 tablespoons brown sugar

 1/4 teaspoon ground cinnamon

 1 tablespoon canola oil

 1 cup low-fat evaporated milk

 1 teaspoon vanilla extract

 1/2 teaspoon salt

 1 8-ounce can of crushed pineapple, undrained

 1/2 cup chopped pecans, toasted


Meringue Topping

 4 teaspoons dried egg whites (see Note), reconstituted according to package directions, or 2

large pasteurized egg whites, at room temperature

 1/4 cup granulated sugar


1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a

simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor.

Process until smooth.  Preheat oven to 350°F. Coat an 8-inch- square (or similar 2-quart) broiler-

safe baking dish (see Tip) with cooking spray.

2. Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl

until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple and its juice. Spread

the mixture in the prepared baking dish. Sprinkle with pecans.

3. Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside

while you make the topping.

4. To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg

whites in a medium bowl with an electric mixer at high speed until soft peaks form (see Tip).

Beat in granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.

5. Spoon the meringue into a gallon-size sealable bag. Seal the bag, pressing out as much air as

possible. Cut a 1/2-inch hole in one corner. Pipe the meringue onto the casserole, making

marshmallow-size dots. (Alternatively, use a pastry bag fitted with a 1/2-inch tip or spread the

meringue over the casserole as if you were frosting a cake.) Broil until lightly browned, watching

carefully to prevent burning, 30 to 90 seconds.

Tips & Notes

 Tips: A broiler-safe baking dish is one made of metal or earthenware. Glass baking dishes, such

as Pyrex, may shatter under the broiler.  To make soft peaks, beat egg whites with an electric

hand mixer until they are stiff, but still soft enough to curl over when beaters are turned upside

down.  Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked

egg whites. Look for brands like Just Whites in the baking section of most supermarkets.


Sweet Potato Salad                                 from http://www.janssushibar.com/sweet-potato- salad-revisited/



5 cups peeled, cubed sweet potatoes

1/2 cup chopped celery

1/2 cup chopped red onion

3 tablespoons finely diced home-canned bread and butter pickles

2/3 cup mayonnaise, preferably homemade

1 tsp prepared yellow mustard

salt and pepper to taste



Place the cubed, peeled sweet potatoes in a large pot of cool water; bring to a boil and cook for 3 – 5

minutes, or just until fork tender. Drain in a colander and rinse with cold water until they have cooled

enough to handle. At this point, I drain them well and refrigerate for a couple of hours.


In a large bowl, combine the remaining ingredients except the salt and pepper and mix well. Gently stir

in the potatoes, then add salt and pepper to taste.  Serve immediately (can be refrigerated before

serving if desired). Serves 8.


Red Bell Pepper and Sweet Potato Soup                  submitted by muffin3355 to food.com



 1 1/2 tablespoons olive oil

 1 1/2 onions, sliced

 8 garlic cloves, minced

 3 red bell peppers, sliced

 1 sweet potato, peeled and in small cubes

 4 cups vegetable broth

 3 bay leaves

 1 teaspoon salt

 1 tablespoon butter



1. Heat the oil.

2. Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are

soft and very lightly browned.

3. Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and

everything is lightly browned.

4. Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15

minutes, until the sweet potato is soft.

5. Remove the bay leaves and blend the soup until mostly smooth.


Roasted Sweet Potatoes with Balsamic Drizzle

From EatingWell: December 2005/January 2006

4 servings | Active Time: 10 minutes | Total Time: 40 minutes



 1 1/2 pounds sweet potatoes, (about 3 medium), peeled

 1 tablespoon extra-virgin olive oil

 1/4 teaspoon salt

 Freshly ground pepper, to taste

 1 cup balsamic vinegar

 2 tablespoons honey

 1 teaspoon butter



1. Preheat oven to 425°F. Line a rimmed baking sheet with foil. Cut sweet potatoes into 1/2-inch-

thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread out in a

single layer. Bake until tender when pierced with a knife, 25 to 30 minutes. Season with salt and


2. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high

heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch the syrup carefully

during the last few minutes of reducing to prevent burning.) Swirl in butter. Drizzle the sauce

over the sweet potatoes.


Maple Sweet Potato Puree with Caramelized Onions    Recipe courtesy Claire Robinson

Prep Time:15 min      Cook Time:40 min    Level: Easy     Serves:8 servings



4 large sweet potatoes, peeled and chopped into rough chunks

1/4 cup grade B maple syrup, plus 2 tablespoons

1/4 cup extra-virgin olive oil, divided in 1/2

2 teaspoons kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

2 tablespoons butter

1 large Vidalia or other sweet onion, thinly sliced

Hot water



Preheat oven to 375 degrees F.

Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1

teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the

preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15

minutes and stir, if needed.

Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2

tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and

pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside.

Add water, 1 tablespoon at a time, if the pan becomes dry.

Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a

tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a

few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining

caramelized onions, reserving some for garnish. Serve in a warm dish and garnish with the reserved

caramelized onions. YUMMY!!!


Yummy Sweet Potato Casserole                                 Submitted By: TINA B to allrecipes.com

Prep Time: 30 Minutes         Cook Time: 30 Minutes        Ready In: 1 Hour       Servings: 12



4 cups sweet potato, cubed

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup milk 1/2 teaspoon vanilla extract


1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans



1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water

to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla

extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in

the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.


Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

Recipe courtesy of Bobby Flay




8 blue corn tortillas

1 cup grated White Cheddar cheese

1 cup grated Monterey Jack cheese

2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices

Salt and white pepper to taste

1/4 cup olive oil

1 tablespoon ancho chile powder



Preheat the oven to 400 F.

Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortilla's surface, top with 3

slices of sweet potatoes and season with salt and white pepper to taste.

Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and

sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each

with the maple glaze.

Ancho-Maple Glaze:


1/2 cup maple syrup

1 tablespoon Dijon mustard

1 tablespoon ancho chile powder


Salt and freshly ground pepper


Combine the ingredients in a small bowl.

Sweet Potato and Apple Soup                 Submitted by MIKE4BZ to allrecipes.com

Prep Time: 45 Minutes         Cook Time: 20 Minutes        Ready In: 1 Hour 5 Minutes

Servings: 10



2 (1 pound) sweet potatoes, quartered

1 large tart apple, peeled and cored

2 tablespoons olive oil

1 onion, chopped

2 stalks celery, chopped

1 large carrot, chopped 1 bay leaf

5 cups chicken broth

1 cup cream

1 (5 ounce) lemon, zested and juiced

salt and pepper to taste

1 cup crumbled goat cheese or feta




1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased

baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel

sweet potatoes.

2. Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; sauté until

tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and

apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while

in the pot.

3. Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt

and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with

crumbled cheese.