Sweet Potato Broth

Southern Living
Sweet Potato BrothRecipe

Photo: Penny De Los Santos

Makes 6 cups


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2 tablespoons olive oil
1 medium onion, sliced
3 celery ribs, chopped
1 carrot, chopped
1 large sweet potato, peeled and quartered
5 whole cloves
Kosher salt
Freshly ground black pepper
6 cups water


Hands-on: 25 Minutes
Total: 1 Hour, 10 Minutes

Heat olive oil in a large stockpot over medium heat. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender. Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes. Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days.

Created date

January 2015