Indiana Ham and Sweet Potato Soup
By
Amy Alusa
@amyalusa
1
★★★★★ 1 vote5
Ingredients
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2medium-large about 1 1/2 lbs sweet potatoes, washed dried and pierced
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6about 3/4 lb carrots, topped, tailed and peeled
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1 largeonion, peeled and quartered
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1 largeclove of garlic, skin on
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1 1/2 lbsmoked ham hocks
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8 cwater
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1 lbyellow split peas, rinsed
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1 Tbspbutter
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1 1/2 tsprubbed (ground) sage
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1 tspcholula (mexican hot sauce)
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1/4 tspcayenne pepper
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1 tspsalt
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1/2 tsppepper, freshly ground
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1/4 cheavy cream
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1 cdiced ham steak
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1 largeorange, zest of
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1/2 cminced parsley
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1 can(s)fried potato sticks (optional)
How to Make Indiana Ham and Sweet Potato Soup
- Preheat oven to 375 degrees. Place first 4 ingredients in lightly oiled roasting pan and put into the oven. Cook 1 1/2 hours-turning all after 1 hour. Remove from the oven.
- Split open potatoes, cool to touch. Remove garlic from skin. Meanwhile, put ham hocks and water into a large soup pot. Bring to boil (skim off any foam); simmer 1 hour. Add split peas, simmer 45 minutes more, all with the lid slightly askew.
- Remove ham hocks from the soup; when cool enough, remove meat from ham hocks, dice and put ham hocks back into the pot. Put roasted vegetables into food processor; add butter and next 5 ingredients. Process well.
- Add cream, process and stir all into the soup pot. Stir in diced ham and zest; simmer. Serve, sprinkled with parsley and pass a bowl of potato sticks for garnish if you would like.