Ingredients
3 pounds garnet yams
3 cups chopped red bell pepper
1⁄2 cup chopped shallots (3 to 4 large shallots) 1 jalapeño or 2 serrano chiles, stemmed
1 tablespoon chopped garlic
1⁄4 cup olive oil
8 cups chicken or vegetable broth
1⁄4 cup cream sherry
Kosher salt and black pepper to taste
1⁄2 cup heavy cream or 1⁄2 cup
unsweetened coconut milk
Directions
Put all the yams in the oven at 425 degrees on a baking sheet or in a casserole dish. Bake until they are soft all the way through, about an hour. Meanwhile, chop red bell pepper, shallots, garlic, and chilies in a food processor until coarsely minced. Heat the oil in a skillet over medium high heat and sauté the minced vegetables until they are beginning to brown.
Remove the baked yams from the oven. When they’re cool enough to touch, scoop the insides out and put into a soup pot and cover with the broth. Bring to a boil and reduce to a simmer. When the potatoes are soft, puree the soup with a hand blender or food processor until smooth. Add sherry. Add the sautéed vegetables to the soup. Lower heat. Whisk in cream and adjust seasonings as desired.
