Even though the temperature is now in the 80’s, it was in the upper 40’s here this morning. This cooler weather inspired me to make a more fall-like dish for dinner. I love sweet potatoes, but rarely cook with them…I can’t tell you why, it’s just a problem I have. They’re so good for you, and a great fall ingredient. I also like their versatility. Sweet potatoes can be used in tons of dishes, both sweet and savory. You can even make fries with them! I am sure the deep frying that makes sweet potato fries so delicious cancels out some of their nutritive value, but it still makes me feel better to eat them instead of regular french fries. Some of you are saying, “You know that you can bake sweet potato fries in the oven” but you and I both know they’re not as good. Sorry.
Anyway, I don’t know how I arrived at this recipe. I searched for sweet potato soup recipes and ended up with black beans and sausage in there at some point. I found a lot of variations with similar basic ingredients, so I used a few recipes and combined what I liked about each of them to make this soup.