Indiana Ham and Sweet Potato Soup

Name: Indiana Ham and Sweet Potato Soup
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8
Ingredients: 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 water; 1 lb yellow split peas, rinsed; 1 Tbsp butter; 1 1/2 tsp rubbed (ground) sage; 1 tsp cholula (mexican hot sauce); 1/4 tsp cayenne pepper; 1 tsp salt; 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)

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By Amy Alusa
@amyalulsa

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!

Rating:

★★★★★ 1 vote5

Serves:

Prep:

45 Min

Cook:

4 Hr

Ingredients

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

water
1 lb

yellow split peas, rinsed
1 Tbsp

butter
1 1/2 tsp

rubbed (ground) sage
1 tsp

cholula (mexican hot sauce)
1/4 tsp

cayenne pepper
1 tsp

salt
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)
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How to Make Indiana Ham and Sweet Potato Soup

Step-by-Step

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.

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