My friend Laura, otherwise known as Fred, made this sweet potato soup for dinner. I LOVED it. We ate it with a strawberry spinach salad with homemade croutons. The soup came from a vegetarian recipe book. I can't remember the name, but I'll find out and post it here. I know that the soup had sweet potatoes, a can of tomatoes, and a little cinnamon and basil, but I'm not sure what else. I just know that I ate it all up, a humongous bowl of it. Sweet potatoes are versatile, cheap, unique, healthy, and yummy. Fred's motto is, "A sweet potato a day keeps the doctor away!"
UPDATE:
Sweet Potato Bisque...
2 Tbsp light olive oil
1 large red onion, chopped
2 large sweet potatoes, peeled and diced
2 large carrots, peeled and sliced
vegetable broth or water
1 16-oz can diced tomatoes
2 bay leaves
1/2 tsp salt-free all-purpose seasoning (or, just sprinkle in a little of everything in your spice cabinet :-)
1/4 tsp ground cinnamon
1/4 tsp dried basil
1 12/3-oz package silken tofu
1 c soy milk
S&P
Heat oil on med-low, and saute onion until golden. Add carrots, potatoes, and broth or water to cover. Bring to a simmer, then add tomatoes, bay leaves, and seasonings. Cover and simmer until the veggies are tender, about 20 minutes.
Remove from heat and discard bay leaves. Add the silken tofu, then process the soup in a processor or with the immersion blender until smooth.
Stir in soy milk. You may not need the entire cup, just enough to make the soup creamy. Season with S&P, then simmer on low for 10 minutes longer.
Garnish with croutons, pumpkin seeds, herbs, scallions, or whatever you like.