Sweet potatoes bolster boldly spiced chowder

Sweet potatoes are a holiday favorite, but lately I’ve been slipping them into my everyday cooking.

Here, I use them just as I would use a regular potato, in a chowder-style soup bolstered by bold spicing. As a finishing touch, I add sautéed apple cubes just before the soup is done so the apple doesn’t dissolve.

Serve with a chicken sandwich or as a meal with a hunk of whole-grain bread and a cucumber salad. The chowder is just as good — or maybe better — the next day.