Archive | 8:55 pm

Sweet Potato and Adobo Soup with Sweet Cornbread Muffins

5 Jan

If you like an interplay between sweet and spicy, this is an excellent meal for you.  The soup is both sweet and spicy, thanks to the natural sweetness of the sweet potatoes and the heat of the chipotles, jalapeños, and adobo sauce.  Paired with the sweet cornbread and garnished with plain Greek yogurt and avocado, the heat level in this soup was perfect.  This was an easy, warming meal for a chilly day.

Sweet Potato and Adobo Soup with Sweet Buttermilk Cornbread

Sweet Potato and Adobo Soup:

Adapted from Living in the Kitchen with Puppies

1 tbs. Brummel & Brown

1 onion, finely chopped

2 cloves garlic, minced

1 1/2 cup sweet potato, peeled and roughly chopped

1 jalapeño pepper, seeded, ribs removed, finely chopped

1 chipotle in adobo sauce, finely chopped

1 tbs. adobo sauce (reserved from canned chipotle in adobo sauce)

1 tbs. honey

3 cups homemade chicken stock

Kosher salt and freshly cracked black pepper

1/4 cup plain Greek yogurt

1/2 avocado, roughly chopped

In a large skillet, melt Brummel & Brown over medium-high heat.  Add onions and sauté 5-6 minutes until tender and translucent.  Add garlic, sweet potatoes, jalapeño, chipotle pepper, and adobo sauce.  Sauté 1-2 minutes until fragrant.

Transfer mixture to slow cooker.  Add hone, and chicken stock.  Cover and cook on low 6-8 hours until mixture is bubbling and potatoes are fork tender.

Transfer to a food processor and puree until smooth.

Ladle into serving bowls and mix half of avocado chunks into soup.  Taste and season with kosher salt and freshly cracked black pepper to taste. Garnish each bowl with half of the plain Greek yogurt.

Sweet Cornbread:

2 tbs. unsalted butter

1 cup cornmeal

1/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 cup sugar

1 egg

3/4 cup milk (I used 1%)

1/4 cup frozen corn kernels, defrosted

Non-stick cooking spray

Preheat oven to 375º.  Grease 5-6 muffin cups with non-stick cooking spray.

Melt butter in a large skillet over medium heat or microwave for 1 minute.  Transfer to a medium bowl and stir in sugar.  Quickly add egg and beat until well blended with a whisk or hand mixer.

Combine milk with baking soda.  Combine with sugar and butter in mixing bowl.  Stir in cornmeal, flour, and salt until well blended with few to no lumps.  Fold in corn kernels.

Pour batter into muffin tins, leaving about 1″ at top of each muffin cup.  Bake in oven, uncovered, 20-30 minutes until toothpick inserted into thickest part of muffin comes clean.

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