I like to keep baked sweet potatoes in the fridge for quick meals, but when I was shooting the photo for Monday’s post on Sweet Potatoes vs. Yams I had to cut the sweet potatoes to show the color of the flesh. This ruled out baking so I decided to make a slow cooker sweet potato soup.
I’m quite pleased with the results. My husband, who actively avoids eating sweet potatoes, was even willing to give it a try. He declared the soup delicious and persuaded our daughter – who also claims to be a sweet potato hater – to have some. She grudgingly agreed it was tasty. So I chalk this one up as a winner!
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.