To our Spoon Crew:

Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.

But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:

Cumin Sweet Potato Soup

1 ½ pounds sweet potatoes, peeled and cut into 1” chunks
¼ cup (about a handful) raw unsalted cashews, soaked in water overnight
½ cup loosely packed fresh cilantro
Pinch of ground red pepper
½ teaspoon ground cumin
½ teaspoon sea salt
4 cups water

Recipe makes approximately 4 servings

  1. Preheat the oven to 425ºF.
  2. Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 25 minutes, or until a knife can be inserted and removed from the potatoes with ease. When the potatoes are done, open the foil carefully and let cool before handling.
  3. In a countertop blender, combine the cooked potatoes, cashews and soaking water, cilantro, ground red pepper, cumin, salt, and 3 cups of the water. Blend until very smooth (you want a thin milkshake consistency), adding the remaining water as needed to reach this consistency. Enjoy warm or chilled.

Note: You can roast the sweet potatoes whole, but they will take longer to cook.

Sweet potatoes and yams are tuberous root vegetables that come from a flowering plant, but when it comes to flavor, the sweet potato reigns supreme. Its flesh can be orange, white, yellow, or reddish and has a sweeter and more delicate flavor than the starchier yam. How to stay on point in the grocery aisle? Look for tapered ends and you’ll always end up with the preferred sweet potato.