Recipe from Better Homes and Gardens
2 1/2 - 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
1/2 cup chopped onion (1 medium)
1/4 cup maple-flavor syrup
1 clove garlic, minced
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 14 ounce cans chicken broth
1 cup water
1/2 cup half-and-half, light cream, or milk
Crisp-cooked crumbled bacon (optional)
Sliced green onion (optional)
In a 3-1/2- or 4-quart slow cooker, combine sweet potatoes, onion, maple-flavor syrup, garlic, sage, salt, and pepper. Pour broth and the water over all.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Using a potato masher, mash the soup until desired consistency.* Whisk in half-and-half until well mixed. If desired, sprinkle each serving with crumbled bacon and green onion. Makes 6 servings.
For a smoother texture, use an immersion blender to puree the soup.
Per Serving: cal. (kcal) 192, Fat, total (g) 3, chol. (mg) 9, sat. fat (g) 1, carb. (g) 39, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 4, sugar (g) 15, pro. (g) 3, vit. A (IU) 188.53, vit. C (mg) 4.72, Thiamin (mg) 0.12, Riboflavin (mg) 0.14, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 712, Potassium (mg) 535, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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