 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon butter |
1/2 large sweet onion, chopped |
1 small celery rib, diced |
1/4 teaspoon ground red pepper |
1 1/2 pounds sweet potatoes, peeled and cubed |
3 1/4 cups chicken broth |
1 cup half-and-half |
1/2 cup creamy peanut butter |
1 cup whipping cream |
3 tablespoons molasses |
1/4 ground nutmeg |
Directions:
1. Melt butter in a large Dutch oven; add onion and next 3 ingredients and saute over medium heat 3 minutes. Add sweet potato cubes and chicken broth; cook over medium heat 30 minutes, stirring occasionally.
2. Process mixture, in batches, in an electric blender or food processor until smooth. Return mixture to Dutch oven; whisk in half-and-half and peanut butter. Reduce heat to low and simmer 15 minutes, stirring often.
3. Serve with Nutmeg-Molasses Cream and chopped toasted pecans.
4. For the Nutmeg-Molasses Cream, beat whipping cream at medium speed with an electric mixer until soft peaks form; gradually beat in molasses and nutmeg. Chill until ready to serve.
|
|