Sweet potatoes feature in many a bodybuilders daily diet. Alongside rice, potatoes, oats and pasta, sweet potatoes are a top source of carbohydrate. Fries, soups, quesadillas, and more 25 ways to enjoy the vitamin and nutrientpacked sweet potato. Even your kids will love these dishes Our Sweet Corn Roaster and Potato Cooker is the food concession answer. Corn on the cob and potatoes are in demand yearround throughout the country. Egg Sweet Potato. This recipe is the daily amount for a 40 lb dog, divide into as many serving as you wish. Adjust recipe according to your dogs weight. Keep Flies Away. The Hawaiian purple sweet potatos dont sprout as readily as the standard orange ones but it can be done. I have found if you paint them with rooting hormone. Potato Juice The Juice Nut. During World War I, a group of German soldiers, near starvation, were forced to live on raw potatoes. The soldiers with gastric disorders were relieved and cured. After the war, Dr. J. F. Magerl began treating gastric patients with raw potato juice. After ten days of the treatment, most of the patients showed no symptoms. Potatoes can come in a multitude of colors, including orange, red, or yellow, and even purple and blue. And as with all veggies, the richer the pigments, the higher the phytochemical punch. For example, there is a red and purple fleshed potato that contains high levels of anthocyanins, which have been shown to inhibit human tumor cells. If you were under the impression that potato is just a plate of starch, think again. Dark yellow or orange spuds are high in the carotenoid zeaxanthin, which can fight certain eye diseases. Sweet Potato Average Weight' title='Sweet Potato Average Weight' />From simple mashes to casseroles, gratins, and pies, sweet potatoes lend themselves to a wide variety of dishes. Potato Leek Soup Recipe. I turned on the news this morning and found out that Spring is about to officially begin But rather than jump into the spring recipes, Im going to help you savor these last couple days of winter by providing the the ultimate comforting soup recipe a thick and hearty potato leek soup. Over the years, I have made and shared this particular recipe more than any other. So, of course, friends and family have been asking why Ive never posted it on Pinch My Salt. Thats a very good question. The answer is simple this is my moms soup. What does that meanWell, its just hard to write about a recipe that is so intertwined with memories of the person who meant the most to me and who isnt here to make it anymore. I can make the soup, eat the soup, share the soup, but just havent quite been able to write about it without the waterworks starting up. But hearty soup season is almost over so I got out the box of tissue, pulled out the 1. Im here to share the easy but wonderful potato leek soup recipe that has the power to transport me back to my childhood with just one bite. Ks Potato Leek Soup. Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown. Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom. Add one cup of heavy cream or more if you desire and salt and black pepper to taste. Cook 1. 5 minutes more over low heat, stirring frequently, then remove from heat and serve. Notes Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. You dont need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead. And heres a quick photo tutorial to show you how easy it is to make First of all, Ill let you in on a little secret. For years I always sliced my potatoes by hand until I realized that my new food processor has a large enough feed tube to fit one or two whole potatoes at a time Now I always slice my potatoes in my Cuisinart food processor using the slicing blade. If you have one that will work, greatIf not, just slice them by hand using a sharp knife to about 14 inch thick. It really doesnt take as long as you thinkStart the soup by sauteeing the leeks and onions in butter until they are limp and just starting to brown. Next, add all of the potatoes that you worked so hard to slice unless youre a cheater like me. After adding potatoes, pour in enough chicken broth to just barely cover them. The amount you use depends on the size and amount of potatoes you sliced. Two 1. 4 oz. cans of broth is average but use more if you need it. As you can see the level of liquid is just even with the potatoes. If I push down on the potatoes with the masher, they will be completely submerged. This amount of liquid results in a very thick soup. The soup can always be thinned at the end with some extra broth if desired. It doesnt take long for the potatoes to cook and you can probably start mashing within 1. The amount of mashing you do is entirely up to you. If you like chunkier soups, leave the potatoes a bit chunky. If you want a smooth soup, mash for a longer time. If you prefer a completely smooth soup, peel the potatoes before slicing and puree soup with a hand blender. Ive never done this but Im sure it would work. When the soup has reached your desired consistency, add some heavy cream. The original recipe says 1 2 cup of cream but I never use more than one cup. I think you lose a lot of flavor by adding more cream. But, again, its up to you. Make sure to season well with salt and pepper after stirring in the cream. This is what my soup looks like when its ready to eat. As you can see, I like a slightly chunky consistency but no large pieces of potato.