Lately my sweet husband has been doing some of our grocery shopping for me. I give him a list, and he returns with the food. Twice now I have asked him for sweet potatoes, and he has come home with Japanese sweet potatoes by accident. Have you tried them? They look very much the same, but the inside is white, and browns almost instantly if you peel them. When you bake Japanese sweet potatoes the inside becomes a pretty soft yellow. I find them a little sweeter and creamier tasting, perfect for soup.
We’ve had more snow this week, and I couldn’t think of a better way to warm up than with a bowl of soup. Ashley is an especially big fan of soup, like her mama 🙂 She almost always asks for seconds.
Creamy Japanese Sweet Potato Soup
1 cup cashew milk (see my How to Make Cashew Milk Video)