The first time I made this, I only used a cup of broth and it had the consistency of applesauce. I liked it, but it was a bit weird with only one cup, so now I use 2.
I had NO idea what I was going to cook on Sunday. I didn't have anything planned, and Adam had taken the kids out for a while and I had the house to myself. I went for a long run and showered alone--a luxury I do not get often.
There was no way I was going to go to the store.
I dug through the fridge and freezer and ecstatically discovered a neglected bag of frozen chicken broth. The fridge revealed 3 sweet potatoes that needed attention and we still had a bit of cream leftover from the crème brulee and the fish chowder. The pantry held a few cans of mangoes.
So I put them all together.
--3 sweet potatoes
--2 cups broth (chicken or vegetable)
--1 can sliced mangoes
--pinch of allspice (or a pinch each of cinnamon, nutmeg and cloves)
--1/2 cup heavy cream (to be added after cooking)
--peel and cube sweet potato
--put into crockpot, add broth and entire can of mangoes
--stir in spices
cover and cook on high for 4 hours, low for 8 or until potatoes are tender
It will look weird. Really weird.
Use a hand blender to pulverize the potatoes and mangoes
When fully blended, stir in the heavy cream. Add more if you feel it needs more liquid.
Cover and cook on high another 15-20 minutes, or until heated through fully.
very, very yummy!!!
I wish I had a sprig of mint leaves or something ala-Food-Network so it would have been better plated--it was really quite good. I also wish that it was orange like the stuff in the can, and not pale yellow.
I had another bowl for lunch and the potatoes sucked up more of the moisture so they turned into more of a whipped potato consistency. It was still very good, but could no longer be considered a soup.
It freaks me out how sweet sweet potatoes can be! It seriously tasted like I dumped in a whole cup of sugar.