Sweet Potato Soup or Sopa de Camote
E: I’m in love with sweet potatoes. I first started eating these because they were a recommended source of protein and carbs for runners. I also began to eat them in lieu of a regular potato because they are a superfood which means they are loaded with anti-inflammatory nutrients and are low on the glycemic index. I find sweet potatoes on sale all the time at the mexican market. Although, the sweet potatoes there have a thinner skin are slightly pale yellow, and are not as sweet nor mushy when cooked. I can eat sweet potatoes in a variety of ways, but this was the first time I tried it in soup form. I really liked it. It’s hard to say where this recipe originated because I’ve seen variations of it on so many blogs and cooking books.
My boss recommended Gwyneth Paltrow and Julia Tursthen’s book, “It’s All Good.” I found a sweet potato recipe there that is just about like the one I made. I’ve also seen this on a website at “simplyrecipes” and even then she gives credit to another blogger. Anyways, the moral of the story is that you can really make this soup your own by adding a few of your favorite spices or toppings, just like when adding toppings to a baked potato. I love paprika and honey with my sweet potato, so I used a little of that here. Enjoy!