- 1 large sweet potato
- 1 1/4 cups chicken broth
- 1/4 cup low fat evaporated milk
- 4 cloves garlic, peeled
- 1 large shallot, peeled
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp red pepper flakes
- olive oil
- salt & pepper
-Preheat oven to 425 F and line a baking sheet with foil.
-Peel the sweet potato (keeping the skins) and cut into 1 inch cubes.
-Place the sweet potato, garlic, and shallot on one side of the baking sheet.
-Place the sweet potato skins on the other side of the sheet and distribute evenly.
-Drizzle all the veggies generously with olive oil and season with salt.
-Roast for 10-15 minutes, then remove the skins when they are crispy.
-Continue cooking the other veggies for another 10 minutes, or until tender.
-Warm the chicken broth and evaporated milk in a bowl in the microwave.
-Add the spices to the creamy broth and pour the broth in your Vitamix (or blender).
-Next, add the veggies and blend, starting at the lowest setting and working up.
-Blend until creamy and smooth and serve topped with crispy sweet potato skins.