Don’t Toss Those Sweet Potato Peels: Make Soup

For the most flavorful sweet potato soup, get some skins in the game.

Published Feb. 23, 2022.

When Lan Lam developed her sweet potato soup, she wanted the flavorful star of the show to be, not spices, cream, or stock, but sweet potato. To get the perfect concentrated taste, in addition to plenty of pureed potato, she added in some of the sweet potatoes' skins. 

Although adding too much of the skin produced a murky soup, a modest amount of pureed cooked skin gives the soup earthy depth. 

In addition, adding the sliced potatoes to boiling water and then steeping them off the flame for 20 minutes encourages starch in the tubers to convert into sugar, yielding a sweeter soup with a less stodgy consistency that doesn't require the addition of water to thin it out.

Here’s how the soup comes together:

1. Cook aromatics in butter, then add water and bring to a simmer.
2. Remove pot from heat, add sweet potatoes and their peels, and let steep for 20 minutes.
3. Season and simmer until potatoes are very soft, about 10 minutes.
4. Puree soup in blender.

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