Recipe from Laurie McNamara

Sometimes when the seasons overlap I get to take advantage of odd combinations, like sweet potatoes and tomatillos.  Finding recipes that stick to ingredients that are in season at the same time is not an easy task, but this is one of those times it works.  I have not tried this yet, but hope to make it later this week.

1 1/2 lbs Sweet Potatoes

8 to 10 small to medium Tomatillos, cut in half (outside papery skin removed first)

1 small Jalapeno, cut in half

Olive Oil

1/3 cup diced Shallots

5 small cloves fresh Garlic

1/4 cup Dry Sherry Wine

2 cup Eatwell Farm Chicken Broth - or use as much as you need to reach desired consistency


Toasted Whole Grain Bread Crouton, for garnish

Lightly Salted Pepitas, for garnish

Snipped Fresh Chives, for garnish

Aleppo Pepper, for garnish

Preheat oven to 450 F.  Place sweet potatoes on a metal sheet pan.  On a separate sheet pan, place the tomatillos, tomato and jalapeno.  Drizzle with 2 TB of olive oil and season with 1/2 tsp kosher salt.   Slide both pans into your preheated oven.  Roast the tomatillo, tomato, jalapeno pan for 25 to 30 minutes and remove.  Continue roasting the sweet potatoes until a knife glides through effortlessly, about 30 more minutes (40-60 minutes total, depending on size).  

Meanwhile in a small skillet, heat olive oil over medium heat.  Add in shallots plus 1 tsp kosher salt and saute until soft, 5 minutes.  Add in garlic and cook 1 to 2 minutes.  Pour in sherry and simmer until reduced by 90%, about 8 to 10 minutes.  Allow the potatoes to cool until safe to handle, peel back the skins and use a spoon to scoop the flesh out adding into into a blender or food processor.  Place the roasted vegetables (removing the stems from the jalapeno and tomato), all of their juices and the sherried shallots and garlic into the blender as well.  Add in a cup of broth, secure the lid and puree until smooth.  Pour the puree into a 4 quart Dutch Oven and heat over medium-low, add in more broth until reach desired consistency (about 1 more cup).  Taste and season with salt, for me it was an additional 1 1/4 tsp.  Once soup is hot, ladle into bowls and top with crouton, pepitas and a sprinkle of Aleppo pepper and snipped fresh chives.

Pour the puree into a 4 quart Dutch oven and heat over medium-low, add in more broth until reached desired consistency {about 1 more cup}. Taste and season with salt, for me it was an additional 1-1/4 teaspoon.