The versatile sweet potato

One of my favorite winter vegetables is the sweet potato. They are easy to grow, produce pretty, shiny leaves that beautify the garden and offer opportunities for creativity in the kitchen. They add fiber, potassium, Vitamin B6, Magnesium, Vitamin C, Calcium and Iron to your diet. And they taste good!

I grew up with my mom making delicious candied sweet potatoes every year for Thanksgiving and Christmas. I still enjoy those and have learned to make them myself. I’ve expanded my sweet potato uses to baked sweet potatoes (sometimes topped with beans and avocado, sweet potato salad and various soups that use sweet potatoes.

Last week, my sister-in-law sent me a soup recipe that used sweet potatoes. I didn’t have all of the exact ingredients so I altered it with what I have. Give it a try for a delicious and nutritious boost on a winter day that will feed three to four people.

Sweet Potato and Greens Soup

Olive Oil
1 medium to large sweet potato, peeled and diced into ½ inch pieces
1 onion, diced
4 ounces mustard greens, stripped from stem and chopped (or your favorite greens)
1 tsp Italian seasoning
9 ounces sweet Italian sausage (or 1 can of cannellini beans)
2 cups Better than Bouillon Roasted Garlic broth
Cream

Drizzle approximately 1 TBSP olive oil into a soup pot and head. Add onion and cook, stirring occasionally until soft, 4-5 minutes.

If using, add sausage and brown, breaking up into small pieces until thoroughly cooked. If using beans instead, you can add them last.

Add sweet potatoes, garlic broth, Italian seasoning and 2 ½ cups of water. Cover and bring to boil then reduce heat. Simmer for 7 minutes or so.

Add mustard, stir and simmer until kale and sweet potatoes are cooked. Taste for seasoning and add salt or pepper if needed. If you like cream, add a little bit then fill your bowl and enjoy!