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Community Recipe
from [tropicalfoods]

Sweetie Pie Soup

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Sweetie Pie Soup, was created by Michael Daniel.

  • Yield: 8 servings


  • cup(s) 3 ¾ cups Tropical Food’s Buffalo Nuts®
  • teaspoon(s) 1 tsp. kosher salt
  • teaspoon(s) 1 ½ tsp. honey
  • teaspoon(s) 1 ½ tsp. peanut oil
  • SOUP
  • cup(s) ½ cup buffalo peanut butter
  • tablespoon(s) 1 tbsp. peanut oil
  • 1 onion chopped
  • ¾ teaspoon(s) salt
  • ¼ teaspoon(s) pepper
  • 4 clove(s) garlic roughly chopped
  • 2-inch piece(s) piece ginger root peeled and roughly chopped
  • 2 teaspoon(s) ground cumin
  • ¼ teaspoon(s) cayenne pepper
  • 1 ½ pound(s) sweet potatoes peeled and cubed
  • 14 ounce(s) can crushed tomatoes
  • 4 cup(s) water
  • Sour cream for garnish
  • Chives for garnish



Buffalo Peanut Butter Preparation:

Place Tropical Food’s Buffalo Nuts®, salt, and honey into the bowl of a food processor, process for 1 minute.

Scrape down the sides of the bowl, place the lid on and continue the process while slowly drizzling in 1 ½ tsp. peanut oil.

Process until smooth.

Soup Preparation:

Heat 1 tbsp. peanut oil in a large saucepan over medium heat.

Add onion, salt, and pepper. Cook covered, stirring occasionally, until tender. Stir in garlic and ginger, cook for 1 minute.

Stir in cumin and cayenne pepper, sweet potatoes, crushed tomatoes, buffalo peanut butter, and water; bring to a boil and reduce the heat.

Simmer covered until sweet potatoes are tender.

Purée with an immersion blender.

Garnish with sour cream and chives.

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Sweetie Pie Soup Recipe