If you don’t want to just roast that sweet potato and devour it whole, try this recipe from Southern Living. And save the idea of making sweet potato broth for other dishes you’ll fix this year.
2 garlic cloves, chopped 1 tablespoon olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon coriander 1/2 teaspoon cayenne 1/4 teaspoon cardamom Pinch turmeric 4 cups Sweet Potato Broth (see recipe) 1 cup unsweetened coconut milk 1 bunch mustard greens, stems removed, chopped 2 (15-ounce) cans chick peas, drained and rinsed Salt and pepper Sweet Potato Broth: 2 tablespoons olive oil 3 ribs celery, chopped 1 medium onion, sliced 1 carrot, chopped 6 cups water 1 large sweet potato, quartered 5 cloves Salt and pepper
In a large saucepan over medium heat, saute garlic in olive oil 1 minute. Add red pepper flakes, coriander, cayenne cardamom and turmeric. Cook 1 minute. Add broth, coconut milk and greens. Bring to a gentle boil. Add chick peas. Reduce heat and simmer 1 hour. Taste for seasoning.
To Make Sweet Potato Broth:
In a large pot over medium heat, heat olive oil until very hot. Add celery, onion and carrot. Cook, stirring often 10 minutes or until vegetables are tender. Add water, sweet potato and cloves. Season with salt and pepper. Reduce heat to simmer and cook 30 minutes or until sweet potato is tender. Remove from heat and cool 15 minutes. Process in a food processor, blender or with an immersion blender until smooth. Taste for seasoning.