"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Creamy Sweet Potato Soup Recipe

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This recipe for Creamy Sweet Potato Soup, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weight Watchers Group
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large - sweet potatoes
1 c. - canned chicken broth, divided
1 T. - reduced-calorie margarine
1 T. - all-purpose flour
tsp. - ginger, ground
1 c. - fat-free evaporated milk
1 T. - pecans, chopped

Directions:
Directions:
Preheat oven to 400. Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes. Combine sweet potatoes and cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside. Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining cup of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with tsp. of pecans. Yields about 1 cup per serving.

Personal Notes:
Personal Notes:
For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger. Makes 4 servings, 4 points each.

 

 

 

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