Healthful cooking

Sweet potatoes bolster boldly spiced chowder

Washington Post ServiceJanuary 9, 2013 

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.

Merced Sun-Star is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service