Red Eye Sweet Potato Soup


  • 3 cups fresh North Carolina sweet potatoes (2-inch diced)
  • 3 ounces of country ham, chopped
  • 2 tablespoons canola oil
  • 1/2 cup sweet onion (finely chopped)
  • 6 whole peppercorns
  • 3 cups water
  • 3 tablespoons sour cream
  • 3/4 cup brewed coffee
  • salt & pepper to taste


  1. In a dutch oven or large soup pot, over medium heat, add canola oil
  2. when oil is hot, add country ham and cook until brown.
  3. Add onion and saute’ until golden brown.
  4. Add sweet potatoes, peppercorns and water.
  5. Add salt and pepper to taste
  6. Remove from heat.
  7. In a blender, add soup mixture and process on medium-high until smooth.
  8. Add sour cream and coffee to blender and pulse mix.
  9. Serve hot

Serves 4

Nutritional Information:  113 calories; 12.5g carbohydrates; 3.3g protein; 5.8g fat; 5.6 mg Cholesterol; 1.6g fiber; 136mg sodium; 353.6 Vit A(RAE)120 %

© 2017 North Carolina Sweet Potato Commission | Site created by: PadillaCRT