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Author Notes: Friends were on the way and the sweet potatoes were already in the oven. I don't know why I thought I had the right ingredients for a new recipe I had found for soup . . . This came together from memories of soups made in hippie kitchens (but I left out a vague recollection of including wheat germ). That Sunday was overcast and cold, but the soup and the friends were wonderful. —Sandy
1 tablespoon butter + 1 tablespoon olive oil
4 large sweet potatoes, scrubbed clean
2 large onions, coarsely chopped
12 (or so) mushrooms (cookís choice), cleaned and sliced
3-4 cloves garlic, chopped
fino sherry - healthy splash
2 Cups chicken broth (canned is fine)
Dried sage, basil, ginger; salt & pepper
- Bake the sweet potatoes until soft, but not mushy (45-60 minutes at 400 degrees), slice in half lengthwise and let cool.
- While they are cooling, gently saute onions and mushrooms in butter & oil until brown, add garlic towards the end of sauteing. While the pan is still hot, deglaze with a healthy splash of sherry (about 1/4 cup) scraping up all the nicely browned bits.
- Put it all in a medium-large saucepan.
- Scape the flesh out of the potatoes and add it to the pot (discard skins, or put a little butter and salt on them and enjoy while still warm -- delicious).
- Sprinkle in a pinch of sage, a pinch of basil and a big pinch of ginger.
- Add broth and mix well, then add salt and pepper to taste.
- Heat gently before serving. Enjoy.
- This recipe was entered in the contest for Your Best Sweet Potato Recipe