"Why do it once when you can do it all over again?"
Those same potatoes can become a hearty soup a few days later for dinner or your lunch. You just need a few ingredients to convert it.
Pan Roasted Sweet Potatoes
4 large or 3 medium sweet potatoes peeled and cubed
2 tbsp butter or butter substitute
3 tbsp brown sugar
1/2 tsp nutmeg
1 tsp vanilla extract
1 tsp cinnamon
Place pot of water on medium heat. Add potatoes and cook until fork tender. Once tender, drain and rinse with cold water to stop the boiling process. In a saucepan, add butter, brown sugar, nutmeg, vanilla extract and cinnamon. Remove potatoes when soft and cool. Serve after cooling slightly.
Sweet Potato Soup
chicken or vegetable broth
creamer (or creamer substitute like So Delicious vanilla or plain)
4-5 slices of bacon
Add the potatoes and just enough broth to cover and boil potatoes (the amount varies on how many potatoes you have left over). Bring potatoes to boil and reduce to medium heat covered for 10-15 minutes. While potatoes are boiling, ribbon cut bacon and saute until crispy. Remove potatoes from pot and place in deep bowl or blender. Blend potatoes and slowly add creamer until desired thickness is reached. For additional depth of flavor add a dash of cumin. Top with crispy bacon. Enjoy!