Ingredients
The following ingredients have 10 Servings
- 4 extra-large sweet potatoes
- 15 oz. can black beans (rinsed and drained)
- 16 oz. bag frozen corn (or a 15-oz. can whole kernel corn)
- 1 medium onion (diced)
- 1 red pepper (diced)
- 4-5 slices serrano pepper (seeds removed)
- 1 large clove garlic (minced )
- 2 tsp. chili powder
- 1 tsp. cumin
- 8 oz. pkg. cream cheese (or Kefir yogurt cheese)
- 1 tsp. salt
- 1/2 tsp. pepper or more to taste
- handful fresh cilantro (chopped)
- 1/2 to 1 cup cheddar or Monterey Jack cheese (shredded, as garnish)
- fresh cilantro (as garnish)
- 1/2 gallon coconut milk, whipping cream or half-and-half (or any combination of the three)
Instruction
- Bake sweet potatoes in 400° oven until done.
- Mine took about 2 hours because they were very large.
- Set aside potatoes to cool a little, then peel.
- In a large Dutch oven place corn and roast with chili powder and cumin for about 5 minutes.
- Stir constantly so corn doesn’t stick. (You can add a little coconut oil to avoid sticking if you prefer).
- Add onion, red pepper, serrano pepper, salt, pepper, garlic, and cilantro.
- Continue sautéing until veggies are done.
- Add kefir cheese or cream cheese to sweet potatoes.
- Mash with a potato masher or beat with an electric mixer until smooth.
- Stir sweet potatoes into corn mixture and add black beans.
- Slowly add coconut milk or cream into Dutch oven and heat over medium heat until cooked through.
- Ladle soup into bowls and garnish with fresh cilantro as desired.
