Favorite Things Friday

Danielle, my grand inspiration for this blog (and so many other wonderful things in life) occasionally posts "FTF." This is one of our favorite family things here in Asia... purple sweet potatoes. They're popular with the locals, a favorite flavor of ice cream (along with sweet corn and durian). I figure with all that color, they have to be super healthy too. I tried a recipe from The Mixer Bible and thought you might enjoy this Asian twist on sweet potatoes, just in time for your fall dinner table. The recipe recommends pureeing the soup in your Kitchen Aid, but I just mashed the potatoes with a hand masher... and left the chunky texture. Add cooked lentils and brown rice at the end for a balanced meal. :)
Sweet Potato Soup
1 can coconut milk (14 oz)
1 2 in piece ginger root, grated or minced
2 lb sweet potatoes, peeled and cut into cubes
3 cups chicken stock
1/2 t salt
pinch cayenne pepper
Freshly ground black pepper & salt to taste
1 T freshly squeezed lime juice
Steps:
in a large saucepan, bring all ingredients except for lime juice to a boil. Simmer 20 min until sweet potatoes are tender. Mash sweet potatoes in the pot. Serve, and add lime juice as a garnish. A little curry paste or powder is nice for a a spicy kick.