Carolina Sunshine

IngredientsSweet Potatoes
Cuisine TypeLatin
Sweet potato soup

Cortez Seafood & Cocktail

Raleigh, N.C.

Sweet potatoes are available throughout the fall and winter and add color, flavor and texture to a soup. At Cortez Seafood & Cocktail, the chef combines the orange tubers with lots of garlic, ginger and orange juice to brighten the soup’s flavor, then adds spinach and mushrooms to make it even heartier.


5 sweet potatoes

10 peeled garlic cloves

1 tsp. salt

2 tsp. grated fresh ginger

3 oranges, juiced

1 tbsp. vegetable oil

6 oz. fresh oyster mushrooms, brushed clean

  1. oz. fresh spinach


  1. Peel and quarter the sweet potatoes and place in a large pot along with garlic and salt. Add water to cover and place over high heat. Bring to a boil; reduce heat to low and simmer, covered, 20 minutes or until sweet potatoes are fork tender.
  2. Remove from heat; do not drain. Let sweet potatoes cool in their cooking liquid.
  3. In blender or food processor, puree potatoes and their liquid with ginger and orange juice. Strain mixture through fine woven colander. Gently reheat the soup in the same pot over medium-low heat.
  4. Meanwhile, place a large skillet over medium-high heat. Add oil to hot skillet and swirl to coat bottom. Add mushrooms; saute until lightly browned. Just before mushrooms are done, add spinach; saute just wilted. Season with salt to taste.
  5. To serve, divide mushroom-spinach mixture among four bowls; pour warm soup on top.

Photo courtesy of North Carolina Sweetpotato Commission

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