Smokey, spicy, Chipotle chile peppers in adobo sauce pair well with sweet potatoes. To find the level of spiciness that’s right for you start with half of one chile, adding a little more each time until it’s to your liking.
Sun Oven Chipotle Sweet Potato Soup
(adapted for the Sun Oven from Martha Stewart’s Everyday Food Light)
1 tablespoon olive oil
1 onion, finely chopped
Salt and pepper to taste
2 teaspoons ground cumin
2 cloves garlic, minced
2 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch chunks
1/2 to 1 chipotle chile in adobo sauce*, chopped
7 cups broth, chicken or vegetable
Sour cream for serving
Set Sun Oven out to preheat.
In a large pot, toss together the oil and onion; season to taste with salt and pepper. Cover and cook in the Sun Oven until the onions are soft and golden; 20 to 30 minutes (this step can be done stovetop to save time). While the onions are cooking, prepare the sweet potato. Bring the pot inside (leave the Sun Oven out) and set it over medium heat. Stir in the cumin and garlic until fragrant, about 1 minute. Add the sweet potatoes, broth, and chipotle chile. Cover and return the pot to the Sun Oven. Cook until the sweet potatoes are very soft, 1 to 1 1/2 hours. Use an immersion blender to puree the soup in the pot. Adjust for salt and pepper. Ladle into bowls and top each serving with sour cream.
Makes 8 servings.
*Chipotle chile in adobo sauce is sold in small cans and can be found in the Hispanic section of most supermarkets.