Ingredients
1 tablespoon peanut oil
2 cups onion, peeled, diced
2 cloves garlic, chopped
1½ tablespoons ginger, chopped
½ to 1 jalapeno pepper
3 cups sweet potato, peeled, diced
½ cup peanut flour
1½ quart chicken stock
1 tablespoon brown sugar
1 tablespoon roasted peanuts, chopped
Salt and pepper to taste
Directions
Heat the oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and jalapeno. Saute 2 minutes until translucent. Add the sweet potato and cook for 15 minutes; add peanut flour; stir to coat. Add the chicken stock and bring to a simmer. Simmer 30 minutes or until the vegetables are tender. Transfer the vegetables to a blender and puree until smooth. Strain if desired. Adjust the seasoning with brown sugar, salt and pepper. Garnish with toasted peanuts.
Recipe developed by The Culinary Institute of America
Nutrition information per serving:
Calories: 336
Calories from Fat: 102
Fat: 3g
Cholesterol: 11mg
Carbohydrate: 46g
Protein: 15g
Fiber: 6g
Sodium: 584mg