[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Sweet potatoes vs yams - recipe

Recently, in an issue of Vegetarian Times, I read that what North Americans 
call yams are actually sweet potatoes.  Any recipe calling for yams should be 
interchangable with sweet potatoes as the initial ingredient.  Here is a recipe 
for a sweet potato soup that I have enjoyed that is often served with a sweet 
potato cornbread and chiles cornbread (which is too high in fat to post here).  
Serve with a lf cornbread - even experiment by lowering theliquid content in 
your favorite cornbread recipe and add mashed cooked sweet potatoes to the 
batter for a treat.  Here is the soup recipe:

Hearty Sweet Potato and Corn Chowder
1 cup finely chopped onion
1 chile, seeded and minced
2 cloves garlic, minced
Up to 4 cups vegetable broth
2 teaspoons ground cumin
1 medium sweet potato, cubed
1 medium red bell pepper, chopped
3 cups corn kernels, fresh or frozen
ff sour cream and cilantro for garnish

Add one cup vegetable broth, the onions, chile and garlic to heavy saucepan, 
bring to boil, cut back heat to a simmer and cover.  Cook and occasionally stir 
for 10 minutes.  Make a cumin paste with the cumin and 3 teaspoons of the 
vegetable broth.  Add paste to the saucepan, cover and simmer for 2 minutes.  
Add the sweet potato and one cup of the broth and bring back a simmer, cover 
and simmer for 10 minutes.  Add the corn and the bell pepper, one cup of the 
broth and return to simmer, cover and cook for 10 minutes.  Place approximately 
half of the soup in a blender or food processor and puree, add back to 
saucepan.  Add the last of the broth if the soup is too thick.  Serve with the 
sour cream and cilantro in separate dishes, for garnish.  
Serve the soup with cornbread. 

This recipe is from the lowfat Moosewood cookbook and was reprinted in the 
Washington Post.  I have made a few minor adjustments.