Our family has come late to the whole sweet potato phenomena but we have come to realize that they are an interesting alternative to regular potatoes. I am after all a die-hard traditional potato eater but the older I get the more open I am to trying new things. This last year I decided to commit to trying sweet potatoes in more than just the mashed and french fried variety.

Along with sweet potatoes I am also trying to introduce more greens like kale into our meals much to my husband's chagrin. It is rich in phytochemical sulforaphane and is deemed one of the better cancer fighting foods.

Sweet Potato and Kale Soup Recipe

Ingredients:

• 1 cup of onions, chopped
• 1 teaspoon of olive oil
• 3 medium sweet potatoes, peeled and cubed into bite sized pieces
• 5 cups of chicken broth
• 12 kale leaves
• 1 teaspoon ground ginger

Directions:

In a deep saucepan heat oil and saute chopped onions until lightly browned. Add the sweet potatoes and chicken broth and bring to boil on medium high. Reduce heat to medium and continue to simmer for fifteen minutes until the potatoes start to get tender.

At this point you can let the soup cool for ten minutes and then puree it until smooth or you can continue on with the intention of having a chunky soup. When I have more time I puree it and when I am in a hurry I go for chunky. If you puree, return to stove to bring temperature up.

Cut out the middle vein from each leaf of the kale then cut across the leaves producing thin slices. Add to soup mixture all at once and continue to heat until kale shrivels up -- about ten minutes. Add ginger and let simmer for another five minutes.

This sweet potato and kale soup works well as an appetizer or as a main meal. And the best part is that it will freeze in individual containers and reheat well.

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Try my sweet potato loaf.
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