Sweet Potato & Pineapple Soup

by Maggie Battista on November 15, 2009

in All Recipes, Featured, Vegetarian

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This was a spur of the moment creation that I submitted to a contest on Food52.com last week. The combo may sound odd, but it evolved from my stint living in the Midwest, where potlucks are aplenty and the combo of sweet potato, pineapple and marshmallow made for a fun casserole dish.

The final soup is fruity and fresh, something quite unexpected from a sweet potato soup. I can see adding various spices to further pump up this base recipe, like curry and coconut milk, but I love this very simple soup. I decided not to incorporate the marshmallow. Do you blame me?!

Sweet Potato & Pineapple Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, peeled & finely chopped
  • 1 pound sweet potatoes, peeled and cut into 1″ pieces
  • 1 cup pineapple, peeled and chopped into 1″ pieces
  • 4 cups water
  • 2 tablespoons dried sage leaves
  • 1 tablespoon salt (and extra for final seasoning)
  • 1/2 tablespoon freshly ground black pepper (and extra for final seasoning)
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons toasted coconut (optional)
  • 2 tablespoons chopped cashews (optional)

Saute the onion and garlic in the olive oil, in a heavy bottom pan over medium-high heat, until soft.


Add sweet potato and pineapple, and saute for a few minutes. Add in water, sage, salt, pepper and nutmeg. Stir and bring to a boil. Then, lower heat and simmer for 30 minutes until potato is tender.


Puree the mixture with a hand blender or in a stand-blender. Return the pureed soup to your pot and gently simmer, adding additional seasoning as needed. You’ll definitely need to add a bit more salt and pepper.


Serve the soup with either chopped toasted cashews or toasted coconut. I also sprinkle a touch more dried sage. Yum!

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.

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  • http://www.honeyandjam.com Hannah

    Oo, intriguing!

  • http://theeconomicaleater.blogspot.com/ MichellePC

    I'm always looking to do new things with sweet potato – this sounds (and looks) unique and delicious!

  • heatherly

    Already made it twice..amazing recipe. I have to omit the cashews as I recently learned I am allergic to them.

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