Sweet Potato Broth

Watch The Video


1 medium onion, sliced
3 celery stalks, chopped
1 carrot, chopped
1 tbsp olive oil
1 large sweet potato
5 whole cloves
salt and pepper to taste

In a large stockpot, sauté the onion, celery, and carrot in a tablespoon or so of olive oil–just enough to cover the bottom of your pot–over low heat.

Meanwhile, peel and quarter the sweet potato.

When the onion has softened, after about 8 minutes, add the sweet potato to the pot along with 6 cups of water, the cloves, and a little salt and pepper.

Bring to a boil, then lower the heat and simmer until the sweet potato is completely soft, about 30 minutes.
 

Fish out the cloves, then puree the mixture in a blender or food processor, or if you’re working without fancy tools, by mashing the sweet potato into the side of the pot with a wooden spoon and stirring.

If not using immediately, let cool, then cover and refrigerate for up to 5 days or freeze for up to 2 months. 

4