White Sweet Potatoes (Japanese Yams)

White Sweet Potato Turkey Soup

If you have followed me for any bit of time, you may have seen this recipe posted on my Facebook page from the Castaway Kitchen. Her Sweet Potato White Turkey Chili has been a fan favorite in this house for awhile now. However since I don’t tolerate FODMAPs (ie leeks in this recipe) very well I decided to post my low-fodmap version.

I know it’s 90+ degrees across most of the USA, but my kids love this soup no matter the temperature outside. So here’s to cooler weather and yummy soup!

Dr. Hartzler

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White Sweet Potato Turkey Soup
This soup is amazing any time of year. It's super forgiving if you want to change up some of the ingredients. I've done 1/2 turnips before to decrease carbs and even thrown in some zucchini recently to give some more nutrients to the kiddos! It turned slightly green but tasted just as good. My kids eat this up like I haven't fed them in days. I hope it becomes a staple in your house too.
Course Soup
Prep Time 10
Cook Time 30
Servings
Ingredients
Potato Base
Turkey
Toppings
Course Soup
Prep Time 10
Cook Time 30
Servings
Ingredients
Potato Base
Turkey
Toppings
Instructions
  1. First begin by peeling your sweet potatoes. (On the Castaway Kitchen Blog she has you save the peels to fry which you can, but I typically don't have time.)
  2. Heat pressure cooker on sauté mode. Cut your bacon into 1/4 inch pieces. Add it to the pot and cook until crispy.
  3. Cut your sweet potatoes into large cubes.
  4. Once your bacon is crispy remove it from the pot.
  5. Add in the sweet potato and sauté for a few minutes in the bacon grease. Depending on how much fat was on the bacon you can pour off some of this if you would like.
  6. Add in the broth, salt, white pepper, nutmeg, and cinnamon. Cancel saute function. Close the lid. Set to PRESSURE COOK: steam mode.
  7. You can wait until the pressure cooker is done and saute the turkey in the pressure cooker to have only 1 pot to clean up, but I'm normally short on time so I cook the turkey separately on the stove top. To do this, place your ground turkey in a skillet or pan with salt, mustard, and cook until done and set aside.
  8. When the pressure cooker is done, release the pressure manually to speed up the process. Then transfer all of the contents to a blender, carefully. Blend the potato mix until smooth. Add in more broth as desired. Place the insert back in the pot an heat on saute mode. (can cook turkey here if you haven't already)
  9. Pour your soup base into the pressure cooker and bring to a simmer with the turkey, this won't take but a minute or two. Stir in MOST of the bacon, save some for topping. I also top with chives. This will make a lot, about 5-6 bowls, which is about 8-10 cups.
Recipe Notes
  1. I leave out the white pepper often for the kids because it has a bit of a kick, but it's pretty amazing with it!
  2. The White Sweet Potatoes (Japanese yams) are fodmap foods too in nature, but generally a regular serving of something like this isn't a huge trigger for most, especially when swapping chives instead of leaks, and garlic-infused oil in place of regular garlic. If you don't need to be low-fodmap, throw in all the garlic you would like. You could sauté it with the bacon at the beginning!
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Pumpkin White Sweet Potato Soup

Fall is finally starting to be here. Even though this is the perfect fall recipe we’ve been making it since late August when our pumpkins were ripe in our garden. This was the first year we grew pumpkins in our raised beds and we got six nice ones!

Since everyone is in love with pumpkin spice everything right now, I thought I would share. I recently heard of a little one that had a cinnamon allergy…that would be awful this time of year, well anytime of the year.

Our 3.5 year old daughter told me today this was her favorite soup in the whole wide world. So it’s definitely toddler approved(although she likes it better without pepper).  If you haven’t tried white yams also know as japanese or oriental yams, you are in for a treat.

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Pumpkin White Sweet Potato Soup
Creamy pumpkin soup no dairy needed! But if you tolerate dairy a scoop of sour cream on top or yogurt is divine.
Prep Time 20 min
Cook Time 1.5 hours
Servings
Ingredients
Prep Time 20 min
Cook Time 1.5 hours
Servings
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Cut Pumpkin in half, drizzle with olive oil, put cut side face down on a jelly roll plan or glass dish, put a little water in the dish. Roast for 45 minutes-1 hour until done. (this could be easily done the day before if needed). Pumpkin should be fork tender. Once roasted let cool, scoop out flesh, puree in high spend blender or with immersion blender, then drain off excess water. I use a wire strainer over the stink.
  3. At the same time you can roast you white yams (likely they will only take about 45 minutes depending on the size). Let cool, peel and set aside.
  4. Dice your garlic and onion, sauté with a little oil in the bottom of your soup pot, cook until translucent. Add pumpkin puree and white yam with at least 1 cup of broth. You can puree with a immersion blender in the pot, or transfer to a high speed blender.
  5. Then add spices and the rest of the broth. Cook on low for 10 minutes. Adjust seasoning as needed. Serve warm with topping of your choice. I love serving with walnuts and a touch of sour cream.
Recipe Notes

If you don't tolerate garlic and onions like me, leave out that step and top with some garlic infused olive oil. Oil infused with garlic doesn't have the FODMAP part.

You can also substitute regular sweet potato for the white yams, but if you can find the white sweet potatoes (Japanese yams) you will be in love.

Protip: I make pumpkin puree ahead of time and freeze it in a silicone muffin tray like this, then I pop them out and store in freezer bags so they are easy to defrost and add to soup or feed baby! When I add to soup, normally I just toss in frozen.

Great to warm up for breakfast on Whole30!

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