Mild cannellini beans give the soup body and protein without distracting from the rich sweet potato flavor. Chopped apple and Greek yogurt on top add a tart and tangy contrast, while adding a deliciously sweet and creamy flavor without all of the fat. Double the batch and freeze the extra for future dinners.
Like the other reviewer, I found this soup to be much too thick. I probably added an additional 3 or 4 cups of water to achieve the correct consistency. Probably 1 pound of sweet potatoes would be fine. I also would likely peel first, and then microwave, although they were easy to peel once cooked, as I had time to let them cool. With less potatoes, you would taste more of the seasonings as well. I love the addition of the beans, so I will continue to use the recipe and just tweek it a bit. I was certainly easy to make, and with all the added water it made quite a bit of soup.
I really like the taste of this soup! It's great with a few pepitas sprinkled on top too! Mine turned out REALLY thick though so I am adding some water before eating/serving. I am wondering why the recipe says to cook the sweet potatoes with the skin left on. Wouldn't it be easier to peel, then cook? It's difficult to remove the skin when they are hot, but I was unable to wait any longer because I had to get this done. Next time I will try removing skin first. Also, 2 lbs seemed way too much for an 8x8 dish and the whole mixture was way too much to blend at once. Makes me wonder if 2 lbs is a misprint and it should be 1 lb. In any case, I like the taste and since I can add water, it means I have even more servings so that is a plus!
