I made the Sweet Potato Soup for the Month of Simple Suppers Challenge. This hearty, sweet soup is ideal for a chilly day. For the most part, I followed the recipe but there are a few things I might suggest trying differently next time. Yes, there will be a next time! I’d like to replace the parsley with a cilantro topping. While I didn’t have cilantro on-hand, I did add a habanero pepper for an extra kick of spice.
I didn’t realize that we were out of butter until I got home from the supermarket (whoops!), so I tossed the pecans in olive oil and baked at 350 for 10 to 15 minutes instead of sautéing in the skillet as recommended.
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Next time I make this recipe, I’d like to add in a can of diced tomatoes with the potatoes, and a dash of heavy cream, instead of the yogurt, for a creamier soup. And you can never go wrong with some toasted baguette on the side for dipping and mopping up what’s left.