Ingredients
2
large dark-orange sweet potatoes (1 1/2 pounds)
1
cup chicken broth
1/4
cup orange juice
1/4
teaspoon salt
1/4
teaspoon ground nutmeg
1
cup milk
1/4
cup chopped pecans
Additional ground nutmeg, if desired
Preparation
Heat enough water to cover sweet potatoes to boiling in 2-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until potatoes are tender when pierced with a fork; drain. When potatoes are cool enough to handle, slip off skins; discard skins.
Place potatoes in blender or food processor. Add 1/2 cup of the broth. Cover and blend on medium speed until smooth.
Return blended mixture to saucepan. Stir in remaining broth, the orange juice, salt and 1/4 teaspoon nutmeg. Cook over medium-high heat, stirring constantly, until hot. Stir in milk. Cook, stirring frequently, until hot. Sprinkle with pecans and additional nutmeg.
