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Total Time: 25 minutes Serves: 6 to 8 4 to 5 organic sweet potatoes, peeled and diced 1 tsp. salt 2 Tbsp. Henry's Market Organic Extra Virgin Olive Oil 1 sweet yellow onion, diced 1 clove garlic, minced 1 Tbsp. diced jalapeno (to taste) 1/2 tsp. cinnamon 2 c. organic chicken broth 1 (15 oz.) can Henry's Market Organic Coconut Milk 1 1/2 c. Henry's Market Organic Milk salt and pepper to taste 1/4 c. chopped cilantro 1/3 c. chopped roasted pumpkin seeds 1/4 c. shredded coconut Bring 6 cups water to a boil. Add 1 teaspoon salt and sweet potatoes to the boiling water. Cover and simmer 15 minutes, until the potatoes are soft. Drain and set aside. Heat oil in a large sauté pan. Add onion, garlic and peppers. Cook 3 minutes. Place sweet potatoes and sautéed vegetables in food processor or blender and puree until smooth. Strain and pour back into saucepan and stir in cinnamon, broth, coconut milk and milk. Simmer 5 minutes. Season with salt and pepper. Serve warm garnished with cilantro, pumpkin seeds and coconut. |
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