Best 4 Slow Cooker Sweet Potato Chocolate Mole Soup Recipes

Tantalize your taste buds with a culinary adventure that blends the vibrant flavors of sweet potatoes, rich chocolate, and the captivating aroma of Mexican mole. This slow-cooker sweet potato chocolate mole soup is a symphony of sweet, savory, and smoky notes, offering a unique and unforgettable taste experience. Embark on a culinary journey as we unveil the secrets behind this extraordinary dish, exploring the intricate layers of flavors and textures that make it a true masterpiece.

In addition to the main recipe, discover a delightful collection of variations that cater to diverse dietary preferences and culinary inclinations. Indulge in the vegan and gluten-free versions, ensuring that everyone can savor the exquisite flavors of this remarkable soup. Experiment with the spicy chocolate mole variation, adding a touch of heat to awaken your senses. And for those who prefer a milder experience, the sweet potato and black bean soup offers a comforting and flavorful alternative.

Here are our top 4 tried and tested recipes!

SLOW COOKER SWEET POTATOES

Slow Cooker Sweet Potatoes image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

6 to 7 sweet potatoes, peeled and cut into chunks
1 1/2 tablespoons cornstarch
4 tablespoons salted butter
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon cayenne
1 teaspoon vanilla extract
Juice of 1 orange
Pinch of kosher salt
Chopped walnuts, toasted, for serving
Chopped fresh parsley, for serving

Steps:

Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

SLOW-COOKER SWEET POTATO AND LENTIL SOUP

Slow-Cooker Sweet Potato and Lentil Soup image

Provided by Food Network Kitchen

Time 8h25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
3/4 cup dried yellow or red lentils
1 4-inch piece ginger, peeled and finely grated
1 teaspoon curry powder
Kosher salt
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving (optional)
1/2 cup chopped fresh cilantro

Steps:

Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.

Nutrition Facts : Calories 257, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 10 grams, Protein 12 grams

SLOW COOKER SWEET POTATO SOUP

Slow Cooker Sweet Potato Soup image

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Lunch

Time 5h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
Optional: Sour cream and pepitas

Steps:

In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

EASY SLOW-COOKER POTATO SOUP

Easy Slow-Cooker Potato Soup image

This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 6h5m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 carton (32 ounces) chicken broth
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1 cup half-and-half cream
1 cup shredded cheddar cheese
Optional: Crumbled cooked bacon and chopped green onions

Steps:

In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.

Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 711mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

To save time, use pre-cut sweet potatoes or butternut squash. You can also roast the sweet potatoes or butternut squash ahead of time.
If you don't have any canned chipotle peppers in adobo, you can make your own by roasting 1-2 chipotle peppers in a comal or skillet until fragrant and then blending them with a little bit of water.
Feel free to adjust the amount of chili powder and cumin to taste. If you like a spicier soup, add more chili powder. If you prefer a milder soup, add less chili powder.
Serve the soup with a dollop of sour cream, yogurt, or guacamole.
Garnish the soup with chopped cilantro, green onions, or pepitas.

Conclusion:

This slow-cooker sweet potato chocolate mole soup is a delicious and easy way to warm up on a cold day. The combination of sweet potatoes, chocolate, and mole sauce is unique and flavorful. This soup is also a great way to get your daily dose of vegetables. Serve it with a dollop of sour cream, yogurt, or guacamole and a sprinkling of chopped cilantro, green onions, or pepitas.