2 tablespoons unsalted butter

1 tablespoon olive oil

1 small yellow onion, roughly chopped (yielding 1 cup)

5 cups peeled, cubed “sweet potatoes” (approximately 2 medium size sweet potatoes) – See Kitchen Note

2 small granny smith apples, peeled and cubed (yields 2 cup)

2 cups low-sodium vegetable broth

2 cups best quality apple cider

kosher salt, as desired

optional garnishes: apple slices, caramelized pecans, crème fraiche or sour cream, pomegranate seeds

Method:

1.     In a medium size Dutch oven over medium heat, add butter and olive oil. Allow butter to melt and oil to heat, approximately 1 minute.

2.     Add onions and allow to cook, while occasionally stirring, until light golden in color, approximately 5 minutes.

3.     Add sweet potatoes, apples, broth, cider, and salt. Continue to cook until mixture comes to a boil.

4.     Reduce heat to medium – low, partially cover and allow to cook until potatoes are cooked, approximately 20 – 25 minutes – See Kitchen Note.

5.     Working in batches, transfer mixture to a tempered high-speed blender, like Vitamix, blending until smooth. Adjust seasoning to taste, re-heat and serve with garnish of choice – See kitchen note.

Kitchen Note:

·      When it comes to “sweet potatoes”, let’s set the record straight.  I am referring to “sweet” potatoes in the recipe   but I am actually using yams, the bright orange potato. Sweet potatoes are actually duller in color and for some reason, have caused quite the confusion when it comes to recipes and knowing which potato to use. Sweet potato pie, fries, and most casseroles actually use yams although the title speaks to sweet potatoes.

·      To test the “donenesss” of your potatoes, pierce them with a knife or fork.

·      Feel free to use an immersion blender directly inside the Dutch oven instead of transferring to a Vitamix.