Best 3 Sweet Potato Soup With Buttered Pecans Recipes

SWEET POTATO SOUP WITH BUTTERED PECANS

Steps:

• In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf in the butter over moderate heat, until the vegetables are softened.
• Salt and pepper to taste.
• Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water.
• Simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender.
• Discard the bay leaf.
• In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
• Add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.
• The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown.
• Transfer them to paper towels to drain.
• The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
• Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.

BUTTER-PECAN SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
• Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
• Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.