The Sweetest Potato

I love sweet potatoes. But I'm a little tired of eating them candied, sugared, or casseroled. So why not soup?

Here's my version of sweet potato soup that got rave reviews here at home. It's super low fat, and it's got this great mixture of flavors that make you feel like you're being treated instead of deprived of fat.

Sweet Potato Soup
Oil for frying (or water if you want to go oil-free)
1 large yam or sweet potato (about 3 cups), peeled and cubed
3 cups vegetable broth
1 Tbl. maple syrup
1/4 tsp. frehly ground nutmeg
1/2 tsp. Adobo seasoning
1/4 tsp. salt
1/4 tsp. pepper

Topping ingredients:
1/2 cup apple sauce
1/4 cup chopped pecans
1 Tbl. lemon juice
2 Tbl. maple syrup

Heat the oil or water in a saucepan and add the potatoes and Adobo seasoning. Brown and cook for about 5 minutes.

Add broth, maple syrup, and spices. Cover and cook until potatoes are soft.

In the meantime, mix together the topping ingredients. If you'd rather use fresh apples, dice a pie apple, such as a Granny Smith.

Puree the soup. Now either add the topping directly or spoon it on top of the soup after it's in the bowl.

Super-easy Sweet Potato Casserole

Admittedly, Thanksgiving Day is not the perfect time to decide to try something new. I'm a bit too spur-of-the-moment, though, and that's what I did about 45 minutes before dinner. The thought of those sweet potatoes just plopped onto a plate didn't appeal. The result is a new favorite -

Sweet Potato Apple Casserole

1 can yams/sweet potatoes (I added another big sweet potato that was here)
1 large pie apple, peeled and chopped (I used a granny smith)
2 Tbl. butter, melted
1/4 cup molasses
1/3 cup brown sugar (adjust to your own taste)
2 eggs
1/2 cup apple cider
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup raisins

Mash potatoes (cook any fresh potatoes first). Add the rest of the ingredients, mixing well to make sure the eggs are blended. Bake in a 2-quart casserole at 350 degrees for about 45 minutes or until set (should resemble a custard).