Momma's Sweet Potato Soup


4-5 medium sweet potatoes (sizes vary, I used 4!)

2-3 pork chops (optional, but recommended)

1 red pepper, cut in 2-3 inch pieces

~1 tbsp olive oil

Rosemary to taste (fresh or dried)

Thyme to taste (fresh or dried)

Sage to taste (fresh or dried)

3 cups chicken broth (reduced fat and sodium)

1 tbsp minced garlic


1. Bake sweet potatoes (poke some holes with a fork in each potato. place on baking sheet lined with aluminum foil and bake @ 425 for 45 minutes to 1 hour)

2. Prepare pork chops and red peppers--line a baking dish with the olive oil, and place pork chops in. flip pork chops over to cover with olive oil. cover with rosemary, thyme and sage (about 1/2 tbsp- 1 tbsp each) and rub in with fork. In same baking dish, add red peppers, skin up.

3. Bake pork chops and roast the red peppers @ 425 for 15 minutes, or until the pork chops reach an internal temperature of 160 and the skin of the red peppers can easily be peeled off.

4. Peel the skin off of the red peppers, chop and puree them, and dice the pork. Save the juice from the baking dish! See above photo and caption. 

5. Combine the chicken broth, juice from the meat and peppers, garlic, rosemary, thyme, and sage. Cook for about 20 minutes (not quite to a boil)

6. Peel and puree the sweet potatoes, add to the broth mixture with the pork. 

7. Cover and let stew (if patient enough) for 10-20 minutes (the longer the better!) stirring occasionally.

8. Top with parmesan cheese and enjoy!