Ingredients:
·
2-3
large sweet potatoes
·
2
cups of cut up chicken (I used a rotisserie style chicken)
·
2
cans of chicken stock or broth
·
1/2
cup of coconut milk or heavy cream
·
1
small onion chopped
·
2
celery stalks chopped
·
2
jalapenos chopped
·
2
TBS butter or olive oil
1.
Bake
your sweet potatoes at 350 it will take about 1 hour or until soft (I quartered
mine and wrapped them in tin foil to cook them faster). Once sweet potatoes are
cooked remove the skin and place sweet potato in a food processor or blender
and puree. I added a little bit of my chicken broth during the puree process to
help smooth it out.
2.
Saute
your onion and celery (next time I would add carrots too) in the butter or
olive oil until tender.
3.
Add
pureed sweet potatoes, remaining chicken broth and bring to a slow boil. Add
the 1/2 cup of coconut milk, jalapenos, chicken, and a little salt. Reduce to a
simmer for about 10 minutes and enjoy!!
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