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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Freezes well. NOTE Do not substitute green peppers for the red or yellow - you will get a very strange color. I prefer Vegetable broth but the data base does not have info on it. Ingredients:
28 ounces low sodium chicken broth |
2 lbs sweet potatoes, scrub trim and slice 1/2 inch thick |
2 sweet bell peppers, yellow and red |
1 dash cayenne pepper |
2 garlic cloves, minced |
1/2 teaspoon dried thyme |
1/4 cup buttermilk (optional) |
pepper, to taste |
sour cream (optional) |
Directions:
1. Bring broth to a boil in saucepan;add sweet potatoes; cover and immer until tender, about 15 minutes.
2. Stem, seed and couarsly chop peppers; add to sweet potatoes as you prepare them; add garlic and thyme and stir.
3. When mixture is tender blend until smooth.
4. Freeze in individual servings if desired.
5. Thin with buttermilk, mil or water to consistency you prefer.
6. Top with pepper and a dollop of sour cream if you like.
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