Mexican Cream of Sweet Potato Soup

Bowl of sweet potato soup
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  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 2 to 4 servings
Nutritional Guidelines (per serving)
290 Calories
14g Fat
32g Carbs
11g Protein
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Nutrition Facts
Servings: 2 to 4 servings
Amount per serving
Calories 290
% Daily Value*
Total Fat 14g 17%
Saturated Fat 6g 32%
Cholesterol 29mg 10%
Sodium 8817mg 383%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 10%
Protein 11g
Calcium 241mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet potatoes in Mexico come in both white-fleshed with purple skin kind and in the orange variety more common in the United States.

In Mexico, this homey-yet-elegant dish would most likely be served as the first course of a somewhat fancy dinner (think December holidays or Mother’s Day), but it would also be perfect for lunch anytime during the autumn or winter, perhaps accompanied by ground beef empanadas, quesadillas, or grilled cheese sandwiches. It also works wonderfully in small portions as the starter course at Thanksgiving.

Sweet potatoes, like other potatoes (to which they are only distantly related), originated in the Americas and are popular in many countries of Latin America and the world. Soups similar to this one are enjoyed in various regions of our planet; what makes this version special is the use of the herb epazote, which imparts an unmistakably rustic Mexican flavor to the dish.

This recipe will yield 4 appetizer portions or 2 lunch-sized servings.

Ingredients

  • 2 medium-sized sweet potatoes
  • 3 cups chicken broth (homemade, from a jar, or made with bouillon cubes, powder, and paste)
  • 1/4 small onion
  • 1 clove fresh garlic
  • 2 tablespoons butter (not margarine)
  • 1/2 cup milk
  • 1 sprig fresh epazote (finely chopped, or 1/2 teaspoon dried epazote)
  • Salt to taste
  • Garnish: dried parsley or additional dried epazote

Steps to Make It

  1. Peel the sweet potatoes and chop into 1-inch pieces. Boil them, covered, in the chicken broth over medium heat until they are soft, about 20 to 30 minutes.

  2. While the sweet potatoes are cooking, finely chop the onion and garlic. Melt the butter in a saucepan and saute the onion and garlic until soft, stirring often and taking care that they don't burn or turn too brown.

  3. When sweet potatoes are soft, remove from heat and let them cool a little bit. Place them, together with their cooking liquid and the milk, in the blender and process until smooth.

  4. Pour this mixture into the saucepan with the onion and garlic. Add the fresh or dried epazote. Stir well to combine all the ingredients.  If soup is thicker than you would like, add a bit more milk—but not too much, so as not to kill the delicate flavor of the sweet potatoes.

  5. Test your soup and add more salt if necessary. Heat, stirring frequently, until soup begins to simmer but not boiling. Serve in cups or small bowls. Decorate each portion with a sprinkling of dried parsley or a (very small) amount of additional dried epazote, if desired.