Total Time
Prep 15 mins
Cook 30 mins

From the cookbook "Cooking Up a Storm: Recipes Lost and Found" edited by Judy Walker

Ingredients Nutrition


  1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, about 3 minutes.
  2. Add sweet potatoes and vegetable stock and bring to a boil.
  3. Reduce heat and simmer until potatoes are soft, about 10 minutes.
  4. Remove from heat.
  5. Using an immersion blender or a food processor, puree contents of pot until smooth.
  6. Reheat soup, stirring in jalepeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Adjust seasonings to taste.


Most Helpful

I'll readily admit to using only about 1/4 of the jalapeno & probably just half of the cayenne pepper, but other than that, the ingredient list & directions were followed! We really enjoyed the combo of yams & corn here, & the addition of 'kick' ingredients wasn't as overpowering as I thought it might be! VERY, VERY NICE SOUP! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

Sydney Mike April 16, 2009

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