4 1/2 cups sweetpotatoes, peeled and cubed 2 teaspoons vegetable oil 1 cup chopped onion 5 cups chicken broth 1 package (10 oz.) frozen chopped kale or spinach 1/2 teaspoon ground ginger low-fat sour cream to garnish
Preparation:
Peel sweetpotatoes and cut into 1/2 to 3/4-inch cubes. Sauté chopped onions in oil in 3-quart saucepan until lightly browned. Add peeled and cubed sweetpotatoes, chicken broth, chopped kale or spinach, and ginger. Bring to a boil, reduce heat; cover and simmer 15 to 20 minutes until vegetables are tender. Serve with a dollop of low-fat sour cream.
