Argo cornstarch, bacon bits, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, broccoli, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, Del Monte corn, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur whole milk, McCormick spices, Morton salt, onion, Pam Cooking Spray, Parsley, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson chicken broth, sweet potatoes, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Sweet potatoes have become my new best friend. I have always stayed away from them due to this one experience where I absolutely hated it. I had always been a huge potato fan. But I mean, regular potatoes. However, after a long time of eating those, I wanted to branch out and try something new. So one day, I was at Outback and ordered a baked potato. The waiter came back to my table a few minutes later to inform me that they were out of baked potatoes, but they could give me a sweet potato instead. I figured I would give it a try.
What he brought was a burnt sweet potato covered in butter and brown sugar. Like, it was swimming in butter. Now imagine taking a bite of something burnt dunked in brown sugar. It is definitely not all that appetizing. Well, I thought all baked sweet potatoes were like that, so I never ordered it again… that is until I found out how to make them myself. I figured I would give them a try and absolutely loved them. It is from that great experience that I experimented more and then eventually came up with this sweet potato chowder!
Photo and recipe courtesy of Six Sister’s Stuff.
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