Roasted Sweet Potato Chowder

Inspired  by Mark Bittman's Roasted Butternut Chowder, this roasted sweet potato version has the addition of fat-free plain Greek yogurt. The yogurt not only evens out the flavor of the sweet potatoes, but makes the soup even healthier!
5 cups sweet potatoes, cut into 2 inch chunks (about 5 medium potatoes) 1 large onion, chopped 2 large Granny Smith apples, peeled, cored and cut into 10 slices each 2 tbsp crushed garlic salt and pepper to taste 3 tbsp olive oil 1/3 cup dry white wine or water 4 cups chicken or vegetable stock 1 cup plain Greek yogurt (or more to taste) Heat over to 425 degrees. Toss sweet potatoes, onions, apples, and salt and pepper with olive oil in a bowl and spread on a baking sheet. Roast, stirring occasionally, until tender and browned about 45 minutes. Transfer roasted mixture to large saucepan and mix with wine and stock. Cook over medium heat until sweet potatoes, onions and apples cook down and thicken, about 30 minutes. Add Greek yogurt to taste. Serve and enjoy.
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