The sweet potatoes in this comforting soup need nothing more than traditional Southwestern spices and a topping of jalapeños and toasted pepitas (pumpkin seeds).
Suggested Beverage: A spicy white wine is in order here, something along the lines of a Cortese, Dry Creek Vineyard’s Chenin Blanc, or a Gewürztraminer.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a large sauté pan over medium heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Add the sweet potatoes and garlic and continue cooking for 10 minutes, until they begin to brown.
Step 2
Transfer the contents of the pan to the slow cooker and add the water. Cover and cook on low for about 6 hours, until the sweet potatoes are quite tender when pierced with a fork. Coarsely grind the oregano, chili powder, cinnamon, cloves, and allspice in a coffee mill or using mortar and pestle and add to the soup. Continue cooking for 1 hour. Using a handheld blender, gently purée the soup until smooth. Season to taste with salt.
Step 3
Ladle into bowls and serve hot, topped with a few slices of jalapeño, a sprinkling of toasted pepitas, and a dollop of crème fraîche.
