Test Kitchen Tuesday for One: Nutty Sweet Potato Soup

This week I had planned for a TKT for one. 2Chili was supposed to be in Seattle until today, and so I thought I was on my own, which is not all bad because I get to try things he would never try in a million years!

But, he surprised me and came home in time for the weekend. We had a great time biking, playing outdoors with the dog, and taking in some fall color. It is simply beautiful right now!

I decided I wanted to go ahead with my originally-planned TKT, but I made it a little early. And, the first go-round, I didn’t like it much. But, I had it for leftovers last night with a few alterations, and it was much, much better!

This recipe uses a few ingredients you wouldn’t expect: peanut butter and honey. But, really if you think about it, peanut butter on a baked sweet potato is pretty good!

Nutty Sweet Potato Soup

Recipe Source: Ellie Krieger

Time Required: 10 minutes to prep, about 30 to simmer

The Cook’s Taster Rating (out of 5): I give this a 4 star rating with a few modifications. In its original form, I thought it was about a 3.

Alterations: I originally made this exactly as called for in the recipe, but it was not nearly as thick as I was expecting. So,when I reheated it, I added about 1.5 cups of cooked brown rice pilaf and a few de-veined and chopped leaves of kale for color. The rice really thickened it up, and the kale added some nice flavor. I didn’t like the first go-round topped with scallions, because all I could taste was scallions! So, I left that out the second time, and it was so much better. I really like this combo now!

Nutrition From the Original Recipe:

Per serving, six 1.5 cup servings in the recipe

Calories 290; Total Fat 18g (Sat Fat 3.5g, Mono Fat 9g, Poly Fat 5g); Protein 14g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 260mg