4 cups chicken stock

3 cups diced, peeled sweet potatoes

3 Tbs fresh orange juice

½ tsp grated orange peel

¼ cup reduced-fat sour cream

1 tsp Tabasco sauce

¼ tsp ground nutmeg

1 cup chopped fresh cilantro, for garnish

1

Bring chicken stock to a boil in a large saucepan. Add sweet potatoes; cover, reduce heat to low, and simmer 15 to 20 minutes or until potatoes are soft.

2

Using a hand-held blender or food processor, puree sweet potatoes until smooth; stir in orange juice, peel, sour cream, Tabasco sauce, and nutmeg. Place over low heat and heat through.

3

Garnish each serving with cilantro.

Serving size: ¼ of a recipe (392 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.