Sweetie Pie Soup Recipe

Sweetie Pie Soup

CHEFJohnson & Wales Senior Michael DanielPREPARATION TIME 20 minutes

COOKING TIME30 minutes

INGREDIENTSBUFFALO PEANUT BUTTER3 ¾ cups Tropical Food’s Buffalo Nuts® 1 tsp. kosher salt 1 ½ tsp. honey1 ½ tsp. peanut oil

SOUP½ cup buffalo peanut butter 1 tbsp. peanut oil1 onion, chopped ¾ tsp. salt ¼ tsp. pepper4 garlic cloves, roughly chopped2-inch piece ginger root, peeled and roughly chopped2 tsp. ground cumin ¼ tsp. cayenne pepper 1 ½ lb. sweet potatoes, peeled and cubed 14 oz. can crushed tomatoes4 cups water Sour cream for garnishChives for garnish

Buffalo Peanut Butter Preparation:Place Tropical Food’s Buffalo Nuts®, salt, and honey into the bowl of a food processor, process for 1 minute. Scrape down the sides of the bowl, place the lid on and continue the process while slowly drizzling in 1 ½ tsp. peanut oil. Process until smooth.

Heat 1 tbsp. peanut oil in a large saucepan over medium heat. Add onion, salt, and pepper. Cook covered, stirring occasionally, until tender.Stir in garlic and ginger, cook for 1 minute.Stir in cumin and cayenne pepper, sweet potatoes, crushed tomatoes, buffalo peanut butter, and water; bring to a boil and reduce the heat. Simmer covered until sweet potatoes are tender.Purée with an immersion blender. Garnish with sour cream and chives.