sweet potato and yam recipes
Filed Under: soup  

- 3-1/4 cups water
- 1 large vegetable stock cube, crumbled
- 1 cup red lentils
- 1 medium sweet potato or yam, chopped
- 1 small onion\cooked, chopped
- 2 tsps. olive oil

- 3 1/2 cups canned unsalted chicken broth
- 1 10-ounce (about 1 large) orange-fleshed sweet potato (yam), peeled, chopped
- 3 large garlic cloves
- 12 ounces (about 3 small) russet potatoes, peeled, chopped
- 1/2 teaspoon minced fresh rosemary

- 1 tbsp olive oil, optional
- 1 small yellow onion, chopped
- 1 celery rib, chopped
- 2 medium size sweet potatoes, peeled and diced
- 1 small squash, butternut, dumpling, pie pumpkin or other
- seeded, peeled and thinly sliced
- 4 cups vegetable stock or chicken stock
- 1 tsp dried thyme
- 1/2 tsp sage [optional replacements: Parsley and rosemary]
- salt, to taste
- Fresh Ground Pepper

- 200 ml reduced-fat coconut milk
- 1 onion
- 900 ml vegetable stock
- 350 g potatoes
- 1-2 tablespoon chopped fresh coriander
- 1 large sweet potato
- 2 tablespoons ready made curry paste
- 125 g split red lentils

- 1/4 teaspoon cayenne pepper
- 2 cups chopped onions
- 6 tablespoons unsalted margarine
- 2 pinches ground cinnamon
- 3/4 cup diced peeled tan-skinned sweet potatoes (not yam)
- chopped fresh cilantro
- 6 cups peeled carrots (about 7 large)
- 3 1/4 teaspoons ground cumin
- almond and ginger matzo balls
- 9 cups canned low sodium chicken broth
- 2 teaspoons paprika