Ingredients Jump to Instructions ↓

  1. 1 jalapeno pepper

  2. 2 medium sweet red peppers

  3. 5 garlic cloves

  4. 1 teaspoon olive oil

  5. 5 cups reduced-sodium chicken broth

  6. 4 cups cold mashed sweet potatoes (prepared without milk and butter)

  7. 1/2 teaspoon salt

  8. 1 cup fat-free milk

Instructions Jump to Ingredients ↑

  1. Broil whole jalapeno and red peppers 4 in. from the heat until the skins blister, about 7 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover with plastic wrap. Let stand for 15-20 minutes. Peel off and discard charred skin; remove stems and seeds. Finely chop peppers. Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes. Squeeze softened garlic from skins into a small bowl and mash. In a large saucepan or soup kettle, combine the peppers, garlic, broth, sweet potatoes and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Stir in milk; heat through. Cool slightly. Process soup in batches in a blender or food processor until smooth; return all to the pan and heat through. Yield: 10 servings (2-1/2 quarts).


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