Sweet Potato Broth

In a pinch for a vegetarian guest, the Randalls came up with this improvised broth using ingredients they had on hand. Turns out, it's fabulous and now a favorite.
January 01, 2016

Ingredients

  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 1 carrot, shopped
  • 2 tablespoons olive oil
  • 1 large sweet potato, peeled and quartered
  • 5 cloves

Preparation

  1. In a large stockpot, sauté the onion, celery, and carrot in olive oil. Add sweet potato, 6 cups water, cloves, and salt and pepper. Bring to a boil, then lower the heat and simmer until the sweet potato is completely soft, about 30 minutes.
  2. Fish out the cloves, then puree the mixture in a blender or food processor, or if you’re working without fancy tools, by mashing the sweet potato into the side of the pot with a wooden spoon and stirring. If not using immediately, let cool, then cover and refrigerate for up to 5 days or freeze for up to 2 months.

Ingredients

  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 1 carrot, shopped
  • 2 tablespoons olive oil
  • 1 large sweet potato, peeled and quartered
  • 5 cloves
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