(me, eating a sweet potato in China)
and personally, I think they're rather underrated. Not only are they great in sweet and savory dishes, but they're good for you as well. They're an excellent source of Vitamin A (beta-carotene) and Vitamin C - both of which are powerful antioxidants which may help in ridding the body of cancer-causing free radicals.
Previously, I've made a version of this soup combining sweet potatoes with a couple of carrots. Next time, I'll definitely add carrots again as they made for a sweeter tasting soup as well as a brighter, prettier color. I also prefer the sweet potatoes roasted whole in the oven before I add it to the soup, as this makes for a denser, sweeter flavor. However, this method takes more time, whereas the recipe below took no time to prepare and was ready to eat in under an hour.
Curried Sweet Potato Soup
1/2 red onion, diced
3 medium or 4 small sweet potatoes, peeled and cubed
1/8 tsp celery seed
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp curry
1/4 tsp cinnamon
1 tsp dried parsley
2 vegetarian bouillon cubes
1 tsp soy sauce (tamari or nama shoyu will work too)
6 cups water
Juice from half a lemon
1/2 cup baby spinach, chopped or chiffonade
Heat 1 Tbs olive oil in large pot. Saute onions and all herbs and spices until the onions are tender. Stir in: sweet potatoes, bouillon cubes, soy sauce, and water. Bring to a boil, cover the pot and simmer at medium high until sweet potatoes are tender - about 40-45 minutes. Transfer soup to blender and blend until smooth. Transfer back to pot. Stir in lemon juice and spinach and immediately remove from heat.
Serve and Enjoy!
Tip - Up the pretty factor on this soup by garnishing the center of the soup with more chopped spinach or a pinch of your favorite sprouts.