Did you know that North Carolina is the number 1 sweet potato producing state in the US?
That’s right! Since the 1970s North Carolina has produced over 50% of all sweet potatoes sold in the US. The rich soil and humid climate are the perfect setting for sweet potatoes.
So grab some North Carolina sweet potatoes and make some of this delicious soup (and don’t forget to serve with some great cornbread!)
Sweet Potato & Spinach Soup with Cheddar Corn Bread
- 2 tablespoons extra virgin oil
- ½ lbs lean ground turkey
- 2 garlic cloves, minced
- ¾ cup yellow onion, diced
- ½ cup celery, diced
- ½ cup red pepper, diced
- 1 tsp dried parsley
- 1 cup sweet potato, diced
- 5 cups vegetable broth
- 2 cups spinach
- Pinch cayenne pepper
- Salt and pepper
- 2 (8 oz) boxes of Jiffy Corn Muffin Mix
- 1 (8 oz) can of yellow corn, drained
- 1.5 cups shredded cheddar cheese
- 2 eggs
- 2/3 cup milk
Mix cornbread as directed on package. Add in corn and cheese and stir until mixed. Bake at 400 degrees for 20-25 minutes or until golden brown.