Sweet Potato Broth

Yield: 4 servings
Calories: 98


  • 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. 

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