Indiana Ham and Sweet Potato Soup

Indiana Ham And Sweet Potato Soup

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Amy Alusa


This recipe comes from a cookbook: Autumn, by Susan Branch, From the Heart of the Home. It is really good, so I thought I would share it those looking for something different for fall. Enjoy!


★★★★★ 1 vote

45 Min
4 Hr


  • 2
    medium-large about 1 1/2 lbs sweet potatoes, washed dried and pierced
  • 6
    about 3/4 lb carrots, topped, tailed and peeled
  • 1 large
    onion, peeled and quartered
  • 1 large
    clove of garlic, skin on
  • 1 1/2 lb
    smoked ham hocks
  • 8 c
  • 1 lb
    yellow split peas, rinsed
  • 1 Tbsp
  • 1 1/2 tsp
    rubbed (ground) sage
  • 1 tsp
    cholula (mexican hot sauce)
  • 1/4 tsp
    cayenne pepper
  • 1 tsp
  • 1/2 tsp
    pepper, freshly ground
  • 1/4 c
    heavy cream
  • 1 c
    diced ham steak
  • 1 large
    orange, zest of
  • 1/2 c
    minced parsley
  • 1 can(s)
    fried potato sticks (optional)

How to Make Indiana Ham and Sweet Potato Soup


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Indiana Ham and Sweet Potato Soup

Course/Dish: Vegetable Soup
Other Tag: Healthy

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