Directions:
- In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
- Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
- Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside.
- Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.68 Kcal (999 kJ) | ||
| Calories from fat | 59.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 10% | |
|---|---|---|---|
| Cholesterol | 22.61mg | 8% | |
| Sodium | 3891.31mg | 162% | |
| Potassium | 639.27mg | 14% | |
| Total Carbs | 36.58g | 12% | |
| Sugars | 13.83g | 55% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 9.7g | 19% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.3mg | 7% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 62.75 Kcal (263 kJ) | ||
| Calories from fat | 15.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 10% | |
|---|---|---|---|
| Cholesterol | 5.95mg | 8% | |
| Sodium | 1023.11mg | 162% | |
| Potassium | 168.08mg | 14% | |
| Total Carbs | 9.62g | 12% | |
| Sugars | 3.64g | 55% | |
| Dietary Fiber | 1g | 15% | |
| Protein | 2.55g | 19% | |
| Vitamin C | 2.6mg | 16% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.4mg | 7% | |
| Calcium | 16.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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