Best 6 Ww 4 Points Creamy Sweet Potato Soup Recipes

CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
• Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

SLOW COOKER POTATO SOUP FOR WEIGHT WATCHERS RECIPE - (4/5)

Steps:

• Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow-cooker to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into the mixture. Add milk and cook 10 to 15 minutes longer. Garnish with chopped green onion and bacon bits. Add 1 WW point for garnish. VARIATIONS: Use frozen country potatoes or Potatoes O'Brien in place of the hash browns.

CREAMY SWEET POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
• Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.

WW 4 POINTS - CREAMY SWEET POTATO SOUP

Steps:

• Preheat oven to 400ºF.
• Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool.
• When cool, remove and discard skin; chop potatoes.
• Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute.
• Set potato mixture aside.
• Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.
• Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
• Cook 1 minute more and then stir in sweet potato mixture and remaining 3/4 cup of broth.
• Cook, stirring, until heated through, about 5 minutes more.
• Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
• 4 Points yields about 1 cup per serving.

CREAMY SWEET POTATO SOUP

Steps:

• Heat oil in a soup pot.
• Add onions and cumin, saute for 3-4 minutes.
• Add potatoes and chicken broth and bring to a boil.
• Reduce heat and simmer soup for 20-25 minutes.
• Puree soup with 1.5 cups of yogurt and cilantro.
• Serve each portion of soup with dollop of remaining yogurt on top and a sprinkle of the seeds.

SWEET POTATO CASSEROLE (WEIGHT WATCHERS) RECIPE - (4/5)

Steps:

• 1. Preheat oven to 375˚F; spray an 8" square baking dish with nonstick cooking spray. Arrange half of the apples in the baking dish; top with half of the sweet potatoes, then sprinkle with half the ginger and half the salt. Repeat the layers. 2. In a small bowl, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and 1/4 cup water. Pour over the potatoes. Cover with foil and bake 45 minutes; dot with the margarine. Bake, uncovered, until tender, bubbling and lightly browned, about 15 minutes longer.