Look for dark red “garnet” yams. Recipe by Scott Richter. Serves 4.
Ingredients
3-4 medium sweet potatoes
1 large onion, diced
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons brown sugar
3 cups vegetable broth
About 2 cups milk, soy milk or extra broth
Salt to taste
Directions
Preheat oven to 350 degrees. Peel and dice the yams, and roast them in a roasting pan until very soft, about 45 minutes to an hour. Mash cooked yams with a fork or puree in a food processor with a little broth. Set aside.
In a soup pot over medium heat, saute the diced onions in the butter until soft. Stir in the flour and spices and cook 3-5 minutes, until fragrant.
Add in the cooked sweet potatoes, brown sugar, vegetable broth and enough milk or other liquid to bring soup to the desired consistency. Bring to a simmer. If you have an immersion blender, puree soup; otherwise, salt to taste and serve.
