Sweet Potato Soup Recipe (2024)

FAQs

Why not to boil sweet potatoes? ›

Bake, don't boil

It intensifies their flavor and creates a richer taste compared to boiling, which can result in a watered-down, bland flavor. As the oven temperature rises (when baking), the molecular structure of the sugar molecules in the sweet potatoes begins to change.

The theory is that soaking draws out starch from inside the potatoes, helping them crisp up. I've tested soaking sweet potato fries many times, and I've found that it doesn't make them much crispier, if at all.

Sweet potatoes are known to be high in fiber and have a low glycemic index, which results in a less immediate impact on blood glucose levels. This can help people with diabetes keep their blood sugar levels in check.

It's important not to chop them too finely before cooking. Keeping them in medium-ish sized chunks should work best. If the potatoes are chopped too finely, then too much starch will be released into the broth, resulting in a gummy-like texture.

Boiling may actually retain most of the antioxidant power of sweet potatoes, compared to roasting and steaming. If we compare baking to boiling microscopically, boiling helps thin out the cell walls and gelatinize the starch, which may enhance the bioavailability of nutrients.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

“Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat carbs but need to watch portions of foods with carbs.” What this means: Limit portions to half a sweet potato per meal or snack.

Peanut butter contains essential nutrients, and it can be part of a healthful diet when a person has diabetes. However, it is important to eat it in moderation, as it contains a lot of calories. People should also make sure their brand of peanut butter is not high in added sugar, salt, or fat.

Bananas are a delicious, nutritious and affordable food for everyone, including those with diabetes. Eating this healthy fruit can help stabilize blood sugar levels, improve insulin sensitivity and improve heart health.

Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.

How do you add Flavour to potato soup? ›

The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. You can also try half-and-half, sour cream, or plain yogurt. Cheese: This is optional, but if you have some on hand, it adds a lovely richness to the soup. Use sharp cheddar for cheesy potato soup that rivals cheesy baked potatoes.

Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.

Sweet potatoes are rich in oxalate content and can result in the formation of kidney stones. Consuming sweet potatoes in excess can result in sweet potato side effects such as Vitamin A toxicity, which is manifested in skin rashes and headaches.

Sweet potatoes are nutritious, packing a good amount of vitamin A, vitamin C, and manganese into each serving. They also have anticancer properties and may promote immune function and other health benefits.

(Another hot tip if you're boiling your sweet potatoes: Don't overcook them! They tend to absorb water, which could make the filling watery.) So, say you do have some undercooked bits of sweet potato. You have two choices: Pick them out or bake your sweet potato casserole long enough to soften the underdone pieces.

Conversely, the starch content of the boiled potatoes was around 5% lower than that of the baked potatoes (14.5% ± 1.1% vs. 19.5% ± 1.2% and 10.3% ± 0.1% vs. 15.8% ± 1.3%, for white and sweet potatoes, respectively).