Monday, January 10, 2011
I used to think of sweet potatoes as something to enjoy a couple times a year...usually smothered with marshmallows and brown sugar. The last few years though, I've discovered that I really enjoy them as a regular part of our menu. It's gotten to the point that whenever I make a recipe that calls for any potato at all, that I substitute at least 1/3 of the potatoes with sweet potatoes. I love the extra nutrition and the extra flavor that the sweet potatoes add.
When I found this Bobby Flay recipe in the Parade Magazine of the Sunday Washington Post, I was intrigued. I couldn't wait to try the sweet potatoes and the coconut together in the soup. I was pleased with how well the flavors blended together and I really enjoyed the spicy relish that added a nice heartiness and texture to the pureed soup. The spicy relish reminded me in flavor and texture a little of sweet potato fries and as such my family couldn't get enough of it on their soup. I highly recommend making a double (or even triple) batch of the relish.
SPICY RELISH: (I ended up making a double batch of the relish, since everyone liked it so much)
1 Tbs. canola oil
1 Tbs. unsalted butter
Pinch of red pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
salt and black pepper, to taste
1/4 cup finely chopped fresh parsley
SWEET POTATO-COCONUT SOUP:
1-1/2 Tbs. canola oil
1 small red onion, chopped
2-inch piece of fresh ginger, grated
pinch of red pepper flakes
3 cups chicken stock
1/2 cup water
1-1/2 lbs. sweet potatoes, peeled and cut into large dices
1 can (13-oz) unsweetened coconut milk
1 Tbs. honey
large pinch of ground cinnamon
For Relish: Heat oil and butter over medium heat. Add red-pepper flakes; heat for 10 seconds. Add the diced sweet potato, salt, and pepper. Cook covered, stirring occasionally , until softened, 15 minutes. Uncover, increase heat to high and cook until diced potatoes are golden brown, 5-7 minutes (mine didn't take anywhere near that long).
Transfer to bowl and stir in the parsley; set aside.
Add red-pepper flakes and cook for 30 seconds. Add chicken stock and water; bring to a boil. Add sweet potatoes; bring to a simmer. Cook until potatoes are soft, 20-30 minutes. Cool for 10 minutes.