Title: Sweet Potato and Pepper Soup
Categories: Soup Vegetable
Yield: 6 Servings
| 2 | | Sweet potatoes |
| 2 | cn | (10oz each) Chicken broth, |
| | | Undiluted |
| 1 | c | Water |
| 1 | ts | Bick's hot pepper relish OR |
| 1/4 | ts | Tabasco sauce |
| | | Light sour cream |
Preheat oven to 350F. Pierce potatoes and bake until very soft, about 45
minutes. Or microwave on high for 10 minutes. Peel potatoes and puree in a
food processor. Combine potatoes, chicken broth, water and hot pepper
relish in a large saucepan. Add more water, if needed, until soup is as
thin as you like. Cook over medium heat until hot. Serve topped with a
dollop of sour cream and more hot pepper relish. Makes 6 cups.