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Got to Be NC
Recipe by: Lisa Prince

Red Eye Sweet Potato Soup

The NC Sweet Potato Commission shared this recipe with local dish and if you like red eye gravy, this soup if for you. I enjoy red eye gravy on my grits so I recommend serving this soup over fried grit cakes or grilled polenta.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: sweet potatoes, country ham

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Ingredients

3
cups fresh North Carolina Sweet Potatoes, peeled and cut into a 2 inch dice
3
ounces North Carolina country ham, chopped
2
TBSP. canola oil
1
½ cups sweet onion, finely chopped
6
whole peppercorns
3
cups water
Salt and pepper to taste
3
TBSP. sour cream
3/4
cup brewed coffee

Directions

In Dutch over or large soup pot over medium heat, add canola oil. When oil is hot, add country ham; cook until brown. Add onion and sauté until golden brown. Add sweet potatoes, peppercorns and water. Simmer for 30 minutes over low heat until the potatoes are tender. Add salt and pepper to taste. Remove from heat. In blender add soup mixture and process on medium-high until smooth. Add sour cream and coffee to blender and pulse mix.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.