Napa Daves Caribbean Sweet Potato Soup Recipes

Steps:

• For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
• Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
• For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
• For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
• Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.

Steps:

• Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
• When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
• Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
• Cook, stirring frequently, 10 minutes or until vegetables are tender.
• Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
• Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
• Cook, stirring frequently, until soup just begins to boil.
• Serve right away or remove from heat and cover until serving time.

Steps:

• For sauce:.
• In a small bowl, stir together the sour cream and lime zest. Set aside.
• For Soup:.
• Melt the butter in a dutch oven pre-heated over medium heat. Add onion and garlic, and cook for about 5 minutes, until lightly browned.
• Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Add the peanut butter.
• Puree the soup in a blender in small batches, return to heat. Stir in lime juice, and salt.
• Ladle into warm bowls, and top with a scoop of the reserved sour cream sauce, some diced tomato, and a sprinkle of cilantro.

Steps:

• Slice bacon into one inch strips.
• Brown bacon in large dutch oven.
• Remove bacon and drain on paper towels.
• In the same pot, sauté onions until tender.
• Remove from pot with drippings.
• Pour in chicken stock, potatoes, salt and pepper and bring to a boil. (add water if potatoes are not covered in liquid).
• Simmer at low temperature until potatoes are fork tender -about 20 minutes.
• Lightly mash potatoes, not til smooth but slightly chunky.
• Add in butter and melt while stirring.
• Stir in cooked onions, green onions, and milk to desired consistency (I usually eyeball it).
• Serve warm with bacon on top and crackers on the side or you can add bacon to the soup and stir.

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.

Steps:

• Place potatoes, onions, and pineapples into shallow rectangular roasting pan, ensuring that they make a single layer.
• Drizzle oil and balsamic vinegar over potato medley and toss until well coated.
• Sprinkle rosemary, salt and pepper evenly and toss once more.
• Roast in preheated oven at 450 degrees F. for 40-50 minutes or until potatoes start to brown. Turn occasionally while cooking to brown evenly.