Sweet potatoes bolster boldly spiced chowder
01/09/2013 9:00 PM
01/08/2013 2:16 PM
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.
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